|Preparation Time||25 Minutes|
|Cook Time||10 Minutes|
|Total Time||35 Minutes|
|Main Ingredient||Egg Whites|
|Meal||Breakfast; Brunch; Lunch|
|Type||Main Dish; Side Dish|
|Diet||Low Calorie; Low Carb; Low Cholesterol; High Protein; Vegetarian; Gluten Free|
In a large bowl, separate the egg whites from the yolks. Discard the yolks or save for another use. Add 2 tablespoons of water; add salt and pepper to taste. Using a fork, beat the eggs whites until broken down.
Microwave half a package of frozen spinach according to the package directions. Allow it to cool. Squeeze the excess water from the spinach.
Cook the mushrooms in a large skillet using 1 teaspoon of vegetable oil, until soft. Remove and set aside. Heat the same skillet on medium heat, melt the butter substitute, add the beaten egg whites, and scramble.
A few minutes before the egg whites are set, add the spinach and mushroom, and heat through. Sprinkle the feta cheese on top of the scramble.
Calories: 179 cal
Total fat: 11g
Saturated fat: 6g
Polyunsaturated fat: 2g
Monounsaturated fat: 3g