DIET | DETECTIVE^®

INGREDIENTS

* 1/4 cup small baby mushrooms, sliced

* 2 tablespoons light olive oil

* 6 egg whites

* 1/4 cup nonfat milk

* Salt and pepper to taste

* Nonstick cooking spray or low-fat butter

* 1 cup prewashed baby spinach
 

DIRECTIONS 

1. Saute vegetables together or one at a time in a nonstick pan with olive oil until desired doneness. 

2. Remove as much moisture as possible from the spinach, and set vegetables aside. 

3. In a small bowl, whisk together egg whites, nonfat milk, and salt and pepper. 

4. In a well-greased pan preheated over medium heat, add egg white mixture.  Stir and then reduce heat to medium-low. 

5. Let egg mixture cook until firm.  (Cooking the eggs at a low temperature will ensure a soft, fluffy omelet).  

6. Remove from heat and top with sautéed vegetables.  Fold in half, slide omelet into plate, and enjoy.  

Tip: If you prefer your eggs to be yellow, adding a dash of tumeric will provide color without changing the taste.   Makes 1 serving   

NUTRITION FACTS PER SERVING: (Makes one serving)

276 calories
14.4g fat
25.6g protein
11.6g carbohydrates
2g fiber
686mg sodium

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