Spinach Mushroom Feta Omelette
Spinach Mushroom Feta Omelette - fiber and protein packed low calorie breakfast with loaded veggies and amazing flavors!
Servings: 2
Ingredients
- 2 tsp Avocado Oil
- ⅓ cup Finely Chopped Onios
- 1 cup Finely Chopped Belly Bella Mushrooms
- 1 cup Finely Chopped Baby Spinach
- ½ tsp Salt
- ½ tsp Freshly Cracked Black Pepper Powder
- 2 Whole Eggs simply sub with just egg to make it vegan
- 1 cup Liquid Egg Whites simply sub with just egg to make it vegan
- 2-3 tbsp Crumbled Feta Cheese
- 2 tbsp Trader Joes Zhong Sauce simply sub with Green Cilantro Chutney
Instructions
- Heat 2 tsp of avocado oil in non stick pan.
- Saute finely chopped onions and baby bella mushroom with ½ tsp of salt until onions are translucent and all the water from the mushroom is evaporated.
- Add in finely chopped baby spinach, cook it until wilted. Take it off the stove and prep egg mix mentioned in next steps.
- Beat 2 whole eggs and 1 cup of liquid egg whites with ½ tsp of freshly cracked black pepper and 2 tbsp of Zhong sauce.
- Mix in crumbled feta cheese and the spinach/mushroom mix to the egg mixture.
- Once the Omelette mix it ready, spray just a little avocado oil in. non stick pan. Pour the Omelette mix in the warm pan. Cover and let it cook on low heat until Omelette is ¾ th way cooked and ready to flip.
- Flip the Omelette and cook the other side on low/medium heat or until Omelette is completely cooked.
- Serve it with buttery toast and choice of beverage!