Egg White Omelette With Mushroom & Spinach
Egg White Omelette With Mushroom & Spinach
Serves 1
3 egg whites
1 tsp olive oil
2 tbs low fat milk
1 -1/2 cup mushrooms sliced
1 cup baby spinach
1 tbs fresh parsley finely chopped
1/2 tsp dried oregano
salt and pepper
Nuts & Bolts
1. In a non stick frying pan on medium heat add oil and mushrooms and cook until golden. Place in a bowl and set aside for later.
2. In a jug mix egg whites, milk. oregano, parsley and season to taste.
3. In the same non stick frying pan on medium to low heat add egg mixture, make sure all the bottom of the pan is covered with the egg mixture. cook for 2-3 minutes.
4. Place the cooked mushrooms and the baby spinach on one half of the omelette, and with an egg flip. Flip the other side of the omelette over onto the other half, covering the mushrooms and spinach. cook for a further minute.
Calories per serving : 141
Kylie Karagich
Kylie Karagich is an accredited Clinical Nutritionist, Clinical Hypnotherapist, and Holistic Listener, passionate about supporting clients' health and well-being. As the owner of Holistic Nutritional Health Care (HNHC) in Port Adelaide, Kylie integrates nutrition, hypnotherapy, and holistic listening to create personalised, person-centred care. With a special focus on men's health and children's autism, she offers a compassionate, non-judgmental approach to help clients achieve lasting wellness and balance in their lives. Kylie's dedication to treating the whole person ensures that each individual feels truly supported on their wellness journey.