Turkey, Goat Cheese, and Spinach Egg White 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

• Deli cut turkey

  White, rotisserie

  3 oz or 85g

• Egg white

  Raw, fresh eggs

  4 egg white (separated from yolk) or 160g

• Spinach

  Raw

  1 cup or 30g

• Goat cheese

  Hard type

  1 oz or 28g

Directions

1. Lightly coat a nonstick pan with cooking spray and place over medium heat. Add the onion, mushrooms, and turkey and cook for about 5 minutes. Once cooked, transfer to a plate and set aside.
2. Seperate eggs reserving the egg whites in a bowl. Pour the whites 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 cheese in the middle of the omelet and spread the turkey mixture and spinach 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 the cheese melts to your desired consistency. Slide the omelet out of the skillet and onto a plate.

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