Spinach Mushroom Egg White Omelet with Goat Cheese

"Healthy and delicious can coexist in the same sentence".

I wanted to make something substantial for breakfast but also healthy, so this morning I made this omelet that is filled with sauteed mushrooms and spinach and sprinkled with goat cheese and fresh tomatoes. It definitely fit the bill for satisfying and could only have been made better with some whole wheat toast. I have to apologize up front for the nonprecise measurements but this is an individual serving so I made it to my liking. Feel free to add more or less of your favorite ingredients. Please use a nonstick pan since you are working with egg whites.

Spinach Mushroom Egg White Omelet with Goat Cheese

extra virgin olive oil
small pat of butter
sliced mushrooms
7-8 spinach leaves
2 whole eggs and 2 egg whites
sprinkle of crumbled goat cheese
fresh tomato, diced
salt and pepper to taste

In a medium non-stick saute pan over low/medium heat, drizzle a small amount of EVOO and melt the butter. Add the mushrooms and cook until they begin to soften. Add the spinach and cook until slightly wilted. Lightly beat the eggs and season with salt and pepper. Pour over top of the mushrooms and spinach. As it begins to set up, gently push the eggs toward the center of the pan allowing the uncooked eggs to settle in the pan. You can finish the top in a broiler or you can try to flip (which can be tricky with egg whites). I personally flipped mine because I didn't care what it looked like. Sprinkle with goat cheese and carefully slide it out of the pan, flipping it in half as you do so. Top with fresh tomato and enjoy!!