| Servings |
serving
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Ingredients
- 1 large eggs
- 1 cup egg whites
- 5 large mushroom
- 1 handul spinach
- 2 tablespoons ground flax seeds
- 1/2 teaspoon turmeric
- 1/2 teaspoon garlic powder
- 2 tablespoons almond milk
Ingredients
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Instructions
- Whisk together the eggs, flaxseed, turmeric and almond milk (as needed).
- Spray a pain with non stick spray and heat over medium. Pour the egg mixture into the pan and ensure it's even. Scatter the chopped mushrooms over one half of the eggs.
- Cover pan with a lid and let cook 5-8 minutes or until mushrooms are getting soft and egg is firming up. Toss the spinach on top of the mushrooms, close the omelet (fold one half over). Cook for one minute.
- Flip to the other side and cook fr one more minute. Top with avocado of salsa as desired.
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