Veggie-Loaded Egg White Omelette Board

Ingredients

• 4 oz mushrooms, sliced
• ½ large bell pepper, diced
• 1 cup fresh spinach, packed
• 6 large egg whites
• ⅓ cup cheddar cheese, shredded
• 2 slices whole wheat bread, sliced
• 2 tbsp jam (your choice)
• 1.5 cups mixed salad greens

Instructions

1. 1

   Toast the bread until golden and crisp, about 3 minutes. Set on a plate with jam alongside.

2. 2

   Heat 1 tbsp oil in a 10-inch nonstick skillet over medium-high. Add mushrooms and peppers, cook 4 minutes until softened.

3. 3

   Add spinach and stir until wilted, about 60 seconds. Transfer vegetables to a plate.

4. 4

   Whisk egg whites with salt and pepper. Pour into the skillet, let sit 20 seconds until edges start to set.

5. 5

   Gently push cooked edges toward center, tilting pan so raw egg flows to edges. Cook 3 more minutes until mostly set.

6. 6

   Scatter vegetables and cheese over half the omelette, fold in half, and slide onto a plate. Serve with toast, jam, and salad.

Tools you’ll need

• 10-inch nonstick skillet
• toaster
• whisk
• silicone spatula
• serving plate

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