Spinach and Feta Egg White Omelette

1 teaspoon olive oil
2 tablespoons yellow onion, diced
1/4 cup mushrooms, sliced
1/4 cup grape tomatoes, halved
2 cups fresh spinach, washed and dried
2 servings egg whites (like Just Whites)
2 ounces feta cheese, crumbled

Heat an 8-inch heavy, nonstick skillet over medium high heat. Add olive oil, followed by onions and musrooms. Cook until onions are soft, about two minutes, then add grape tomatoes and spinach. Continue cooking until spinach is wilted.

Lower heat to medium and ensure veggies are distributed evenly in skillet. Pour egg whites over the top and cover with lid, cooking for a minute or two until the whites begin to set.

Carefully flip omelette over and sprinkle with feta. Cook for another minute or so, fold omelette in pan and cut in half.

Makes two servings. Great with whole-grain english muffin and fresh fruit!

Number of Servings: 2

Recipe submitted by SparkPeople user EXFULGERE.