Mind-Body Yoga of Butler's
"Healthy Eating"
Blog Posting: Shauna McChesney
An important part of any day is breakfast. A meal that
is skipped for most people. By skipping breakfast it is like running a
car without gasoline. So try to keep your engine running by starting off your
day with a nice healthy breakfast.
Spinach, Swiss, Mushroom Egg
White Omelet
Ingredients:
4 egg whites
1/2 c. spinach
1 slice swiss cheese
1/4 c. sliced button or
portabella mushrooms
1 garlic clove finely
diced
2 T. diced onion
Splash of EVOO
In small sautee pan,
drizzle EVOO and sauté onion, garlic until tender. Add in 1/4 c. spinach
chopped and mushrooms. Once tender set to the side.
In a large bowl, beat egg
whites until fluffy then mix in 1/4 c. chopped fresh spinach and splash
of milk (opt)
Season to taste with
salt and white pepper
Spray nonstick spray
into omelet pan or small sautee pan.
Get pan warm enough to
make a drop of water hiss, then pour in egg mixture.
Let the mixture cook for
about 30 seconds or until the bottom starts to set.
Slowly work pan from
side to side use a heat-resistant rubber spatula and gently push up one edge of
the egg, while tilting the pan to allow the still liquid egg to flow in
underneath. Repeat with the other edges, until there’s no liquid left.
Your eggs should now
resemble a pancake, which should easily slide around on the nonstick surface.
If it sticks at all, loosen it with your spatula.
Gently flip the egg
over, using your spatula to ease it over if necessary. Spoon the mushroom
mixture across the center of the egg in straight line to cover half of the
omelet and cover with 2
folded haves of Swiss Cheese
With your spatula, lift
one edge of the egg and fold it across and over, so that the edges line up.
Cook for another 30 seconds or so, but don’t overcook or allow the egg to turn
brown. .
Gently transfer the finished omelet to a plate.
