Smoked Salmon and Spinach Omelet

Ingredients

• Pam cooking spray

  Oil, original

  1 spray , about 1/3 second or 0.3g

• Onions

  Raw

  ½ cup, chopped or 80g

• Mushrooms

  Portabella, raw

  ½ cup diced or 43g

• Chinook salmon

  Fish, smoked, (lox), regular

  1 oz or 28g

• Egg white

  Raw, fresh eggs

  12 tbsp or 182g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Spinach

  Raw

  1 cup or 30g

Directions

1. Lightly coat a nonstick pan with cooking spray and place over medium heat. Add the onion, mushrooms, and salmon and cook for about 5 minutes. Once cooked, transfer to a plate and set aside.
2. Mix the egg and egg whites in a bowl and pour the mixture into the pan.
3. After a couple of minutes, you should see bubbles. Gently lift the edges of the omelet with a spatula to let the uncooked part of the eggs flow toward the edges and cook. Continue cooking for 2-3 minutes or until the center of the omelet starts to look dry.
4. Place the spinach in the middle of the omelet and spread the salmon mixture on top (in the center of the omelet). Using a spatula gently fold one edge of the omelet over.
5. Let the omelet cook for another two minutes or until it is cooked to your desired doneness. Slide the omelet out of the skillet and onto a plate. Enjoy!

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