Autumn Egg White Omelet Recipe

Ingredients

⅛ cup onion, finely chopped
⅛ cup mushrooms, finely chopped
⅛ cup bell pepper, finely chopped
½ apple, chopped into small pieces
¼ cup broccoli, small florets
2 cups fresh baby spinach
4-5 grape tomatoes, cut in half
½ cup egg whites
½ Laughing Cow garlic and herb cheese wedge, chopped into small pieces (optional)
Sea salt and ground pepper
Pinch of cinnamon

Nutritional Info

Serving Size: 1
Calories: 189
Carbs: 25 g
Fat: 1 g
Protein: 19 g
Sodium: 641 mg
Sugar: 14 g

Directions

Spray nonstick spray on a medium sized nonstick skillet and heat to medium Add the onion and mushrooms; cook for 3 to 5 minutes or until onion is softened. Add bell pepper, apple, broccoli and mushrooms to the skillet and cooked for 1-2 minutes. Sprinkle on sea salt, ground pepper and cinnamon.

Add the spinach; cook and stir until wilted and hot. Add tomatoes.

Remove from heat; cover and keep warm.

Lightly coat the same medium nonstick skillet with cooking spray and set heat to low/medium. Add the egg whites, swirling to evenly cover the bottom of the pan. Cook for 1½ to 2 minutes or until set, using a rubber scraper to lift eggs up occasionally, letting runny egg flow underneath.

Spoon veggie mixture onto half of omelet, add cheese if using, fold over, and slide onto a plate, season with more salt and pepper (to taste) and serve.

Kindly Submitted by “Eating Bird Food”