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

  Soft type

  1 oz or 28g

Directions

1. Lightly coat a nonstick pan with cooking spray and heat over medium. Add onions, mushrooms, and turkey, cooking for about 5 minutes. Transfer to a plate and set aside.
2. Separate eggs, reserving the whites in a bowl. Pour whites into the pan.
3. Once bubbles form, gently lift the omelet's edges with a spatula, allowing uncooked egg to flow to the edges. Cook for 2-3 minutes until the center looks dry.
4. Add goat cheese to the omelet's center, then top with the turkey mixture and spinach. Gently fold one edge over with a spatula.
5. Continue cooking for two more minutes or until the cheese has melted to your liking. Slide the omelet onto a plate and serve.

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