Egg White Omelette with Mushrooms, Courgette and Spinach
In a bowl crack 1 whole egg and 2 more egg whites and whisk up with a dash of soya milk and some salt and pepper.
Finely slice your courgettes and mushrooms – I only finely slice them so they cook quicker when I am in a rush but if you like it chunky and have more time then do as you like.
Sauté in small frying pan with some olive oil, salt and pepper.
Once soft add the spinach and toss quickly just so it gets a bit warm and shrinks. Add your eggs and put on very low heat.
Leave to cook for around 5 minutes and then get a fish slice/spatula and go around the edge of the pan to unstick any bits. Give the pan a good shake and if the omelette moves then its ready for folding, if not its not cooked enough of the bottom.
Once its ready for folding shimmy it over to the edge of one side by holding the pan at an angle and then fold that side over back into the pan giving you a half moon.
Serve with salad and avocado with a drizzle of olive oil.