Recipe serves: 2
| Prep Time | 10 min |
|---|---|
| Cook Time | 10 min |
Nutritional Information
| Serving Size 1 serving | |
| Amount Per Serving | |
| Calories | 120 |
| Calories from Fat | 60 |
| Total Fat | 6 g |
| Saturated Fat | 2 g |
| Trans Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 240 mg |
| Total Carbs | 7 g |
| Dietary Fiber | 2 g |
| Sugars | 2 g |
| Protein | 8 g |
| Vitamin A | 30 % |
| Vitamin C | 10 % |
| Calcium | 4 % |
| Iron | 6 % |
Egg White Omelette Florentine
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Ingredients
- 2 Tbsp. I Can't Believe It's Not Butter!® Spread
- 1/2 cup finely chopped onion
- 1/4 cup sliced mushrooms
- 2 cups baby spinach leaveschopped
- Pinch freshly ground black pepper
- 4 egg whites
Directions
- Melt I Can't Believe It's Not Butter!® Spread over medium-high heat in 10-inch nonstick skillet and cook onion and mushrooms until tender, about 5 minutes. Add spinach and cook 2 minutes or until wilted. Season with pepper. Pour in egg whites, tilting pan to allow egg whites to flow to edges of pan. (Do not stir.) Cook until almost set, about 4 minutes. Gently fold over two sides to meet in middle. Remove from heat. Cover and let stand 2 minutes.
