Ingredients:
- 2 tablespoons olive oil
- ¼ onion, finely diced
- 8-10 mushrooms, sliced
- 1 clove garlic, minced
- 1 to 2 garlic cloves (to taste), minced
- 1 6-ounce bag baby spinach
- 2 cups egg whites
- 2 tablespoons low-fat milk
- Salt and pepper to taste
- fresh salsa for topping
Directions:
Preheat the oven to broil. Heat 1 tablespoon olive oil in non-stick fry pan over medium heat. Add the onions and mushrooms and cook for 2-3 minutes, stirring occasionally, until softened. Add the garlic and fresh spinach and cook for about 1 minute or until the spinach has wilted and garlic is fragrant. Whisk the egg whites in a bowl, adding salt and pepper to taste. Pour the mushroom and spinach mixture into the bowl and stir. Heat remaining olive oil in pan until hot. Pour in egg white/vegetable mixture. Let the eggs cook undisturbed until the edges of the egg whites start to cook through and turn a more solid white. Gently lift the edges of the egg whites and tilt the pan so the uncooked egg runs under the cooked part and cook for another minute. Transfer the fry pan to the oven and broil for 2-3 minutes or until the eggs have puffed and have cooked through. Remove from the oven let cool, then cut into wedges. Top with fresh salsa, if desired. Serves 4.
Nutritional Info Per Serving:
Calories: 155 Protein: 10g Carbs: 3g
