You don’t have to be on the whole30 diet plan to enjoy my Spinach Mushroom Egg White Omelette. This gluten-free, low-carb breakfast is a tasty way to start your morning. The chunky vegetable filling makes this vegetarian dish pretty filling so you definitely won’t be hungry until lunch after eating this.
This Spinach Mushroom Egg White Omelette provides an assortment of essential nutrients first thing in the morning. The fruits and vegetables, both inside the omelette and on the side, provide complex carbs. Carbs help to power the body by transforming sugar into energy. There are two types of carbs, simple and complex, and simple carbs usually come from added sugar and processed foods. Simple carbs burn faster than complex carbs, while complex carbs are higher in dietary fiber and digest more slowly. This dish may be low carb, but since they’re complex carbs, it’s a healthier choice.
My Spinach Mushroom Egg White Omelette is also a great source of lean protein from the egg whites.
Egg whites are high in protein and low in calories, which is helpful if you’re counting calories. Also, eggs whites contain no cholesterol, making this a heart-healthy meal. If you haven’t yet perfected the art of separating eggs from the yolks, you can just use store-bought egg whites in a carton. That makes life so easy!
Last, the sliced avocado is a great way to get healthy fats in the morning. Many people are worried about fat in their diets, but there’s no need to worry with avocado because the fat content can actually help you to absorb nutrients from other plant foods. In that case, the avocado is actually helping you! I love avocado in the morning, and the cool, creamy texture balances well with the other ingredients in this Spinach Mushroom Egg White Omelette.
- ⅓ cup egg whites
- 2 cups spinach
- ½ cup sliced mushrooms
- ¼ cup halved grape tomatoes
- ⅓ avocado
- olive oil spray
- pinch of salt and pepper
- Spray small pan with olive oil (2-3 seconds) and heat to pan to medium low heat. Add mushrooms and cook for 2-3 minutes and add tomatoes and spinach. Cook until spinach wilts and remove from pan. Wipe pan with wet paper towel and spray olive oil again (2-3 seconds) and heat pan to medium low. Pour egg whites and cook for 3-5 minutes covering with lid. When full cooked add cooked veggies and fold in half. Season with salt and pepper and top with sliced avocado.
- Serve with ½ cup sliced strawberries and ¼ cup blueberries