Eggs: 2 large (100 g), Egg whites: 100 g (about 3 large egg whites), Mushrooms: 50 g (1/2 cup, sliced), Spinach: 50 g (1 cup), Olive oil: 5 g (1 tsp), Feta cheese (low-fat): 20 g (1 tbsp), Salt & pepper: To taste
Eggs: 2 large (100 g), Egg whites: 100 g (about 3 large egg whites), Mushrooms: 50 g (1/2 cup, sliced), Spinach: 50 g (1 cup), Olive oil: 5 g (1 tsp), Feta cheese (low-fat): 20 g (1 tbsp), Salt & pepper: To taste
1. Sauté vegetables: Heat 5 g olive oil in a pan. Add 50 g mushrooms and 50 g spinach. Cook for 3-4 minutes until softened. 2. Whisk eggs: In a bowl, whisk 2 eggs and 100 g egg whites. Season with salt and pepper. 3. Cook omelette: Pour egg mixture into the pan over the vegetables. Cook on medium heat until set. Sprinkle 20 g feta cheese on top. 4. Fold and serve immediately.
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