Spinach, Mushroom, Chicken, Cheese and Egg White Omelette

EGGS:
3 egg whites
Dash of salt and pepper
1/8 t dried dill
1/8 t ground cumin

FILLING:
1/8 cup shredded and cooked chicken breast, skinless
1/8 cup frozen spinach, thawed and drained
1/8 cup mushrooms, thinly sliced
1/8 cup shredded cheddar cheese
1/8 t dried dill
1/8 t ground cumin
Dash of salt and pepper

Non-stick cooking spray of your choice.

This is a great way to use leftover chicken. If you decide you want additional protein, turkey bacon is a great addition and keeps it relatively low calorie (compared to real bacon, at least!)

If you want to mix a splash of nonfat milk in with the egg-whites, the calories it adds are negligible. 1/8 cup of nonfat milk is approximately 10 calories, and a 'splash' is not that much! It is not added into the nutritional calculation but may make your omelette more fluffy. Just mix it into the egg mixture and beat well!

In a bowl, combine egg whites, 1 dash each of salt and pepper, and 1/8 tsp each of dill and cumin. (See TIP for information about adding nonfat milk if you prefer, though it's not in the list). Whisk thoroughly or beat on low with an electric mixer until well blended and slightly foamy (but don't make meringue!)

In a separate skillet, spray with non-stick cooking spray, and cook the mushrooms until slightly tender, then add the chicken and spinach to bring to temperature. Set aside.

In another skillet (or use the same!) pour egg white mixture and cook thoroughly. After flipping once, and letting it cook through, fill with most of the cheese, and all of the chicken, spinach and mushrooms. Sprinkle the remaining cheese on top and let melt.

Serving Size: Makes 1 large omelette

Number of Servings: 1

Recipe submitted by SparkPeople user CINDY_LYNNE.