Mushroom, Spinach, and Goat Cheese Omelet

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  ¼ cup, sliced or 29g

• Mushrooms

  Portabella, raw

  1 mushroom, whole or 84g

• Spinach

  Raw

  1 ½ cup or 45g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Pam cooking spray

  Oil, original

  1 spray , about 1/3 second or 0.3g

• Goat cheese

  Soft type

  1 oz or 28g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Egg white

  Raw, fresh eggs

  2 large or 66g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 cup, chopped or 100g

Directions

1. Heat a medium skillet to medium high heat. Add olive oil and onions to the pan. Sauté for 2-3 minutes until the onions are translucent.
2. Add the sliced mushrooms to the pan, saute until the mushrooms are slightly browned. Approximately 4-5 minutes. Next add spinach to the pan. Sauté until the spinach is wilted, about 2 minutes. Season with salt and pepper. Set aside.
3. Heat a small skillet to medium heat. Spray with cooking spray. In a small bowl add one whole egg and two egg whites. Whisk to mix. Add the egg mixture to the small skillet. Let the mixture sit for one minute. Gently take a spatula and work your way around the edges of the skillet. Then lift the skillet and tilt it down and around in a circular fashion so as to get the "runny" eggs in the center to cook along the edges you just cleaned. Continue this process for another minute.
4. Add the mushroom spinach mixture to one side of the omelete top with crumbled goat cheese. Using your spatula, gently fold the other side of the omelet over the mushroom spinach side. Let cook for 30 seconds and gently transfer omelet to a plate. Top with green onions.
5. Enjoy!

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