1 cup pasteurized egg whites
2 cup raw spinach
1/2 small red onion, chopped
1/2 cup broccoli
1/4 cup cubed zucchini
1/4 cup cubed sweet bell peppers
1 cup sliced raw mushrooms
PAM
1/4 cup cubed zucchini
1/4 cup cubed sweet bell peppers
1 cup sliced raw mushrooms
PAM
METHOD:
– Spray Teflon frying pan with PAM and warm over medium heat.
– Add onions, peppers, zucchini, broccoli and mushrooms. Stir
continuously.
– When the mushrooms have wilted, add raw spinach to veggies and remove
from heat place in side bowl.
-Re-spray pan with PAM and return to low heat. Add egg whites and cover
pan cook for 3-5minutes or until whites are no longer runny and look solid.
– When the eggs are cooked, add vegi mixture to one side of omelet. Using
spatula, gently loosen omelet from pan and fold over vegi’s. Slide omelet onto
plate.
-Spoon tomatillo and Pico de Gallo salsa over and serve.
