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Egg White Omelet

Egg White Omelet

6 Egg Whites
1 cup mushrooms (I like baby portabellas), sliced
1 cup other green veggie (broccoli, asparagus, green onions or basil), chopped
1 cup spinach, steamed, squeezed dry and chopped
1 tsp extra virgin olive oil or coconut oil
Your favorite Mrs. Dash (mine is the Tomato Basil)
Fresh Ground Black Pepper

Heat a sauté pan over medium heat, add oil. Add mushrooms and your choice of green veggie. Allow to cook until the mushrooms have released their juices and those juices have reduced. Meanwhile whisk together egg whites, spinach, Mrs. Dash and pepper. Add to vegetable mixture in pan and allow eggs to cook until the top is white and looks set. Flip. Cook for maybe one more minute and serve.

Alternatively, you can make Egg White Mini Muffins:
Preheat oven to 350
Mix all the ingredients together in a bowl (allow the mushrooms to cool before adding). Spray a mini muffin tin with organic cooking spray. Fill with egg mixture. Bake for 10 to 12 minutes until the egg white muffins start to pull away from the edges and appear set in the middle. Three of these are a good after workout meal when you’ve still got what I call the ‘pump shakes’.

Note: When you are not not strictly following your meal plan –  still make this omelet – but also 1 TBS of crumbled feta and a handful of sliced green olives. Still healthy, but the feta and olives makes it feel decadent.

Brought to you by Angelica Howland owner of bakery Scrumptious Angel!

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