Spinach, mushroom and tomato omelette

Ingredients

• Egg white

  Raw, fresh eggs

  ¾ cup or 182g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  ⅛ tsp or 0.3g

• Spinach

  Frozen, chopped or leaf, unprepared

  1 cup or 156g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• Mushrooms

  Button - Safeway

  ½ cup or 92g

Directions

1. Coat a medium (10”) non-stick pan with olive oil spray and heat over medium heat
2. Lower the heat, cover loosely (a pizza pan works wonders for this) and cook for about 3-4 minutes, until the whites almost completely set and opaque.
3. While your omelet is cooking, chop your spinach rather finely and pop them in the microwave for a few seconds (about 25-30) just to wilt them some.
4. Toast pita.
5. When your omelet is cooked to your liking,remove from heat and mound the spinach and fet in the middle of your omelet. Fold all four sides over the spinach to create a little package.
6. Delicately slide eggs onto the bun and serve. Enjoy!

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