Garden Veggie Egg White Omelet

Ingredients

• 6 egg whites
• 1 tsp olive oil
• 1/4 cup diced bell pepper
• 1/4 cup mushrooms, sliced
• 1/4 cup baby spinach
• 2 tbsp diced onion
• 2 tbsp crumbled feta (optional)
• Salt and pepper, to taste
• Fresh herbs for garnish

Directions

1. Heat olive oil in a nonstick skillet over medium heat.
2. Sauté onion, peppers, and mushrooms for 3–4 minutes until softened.
3. Add spinach and cook until wilted.
4. Pour egg whites over the vegetables.
5. Cook until the edges set, then gently lift the sides to allow uncooked egg whites to flow underneath.
6. Sprinkle with feta if using.
7. Fold in half and cook another 1–2 minutes.
8. Serve immediately.

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