Recipe Conversion:

3 tablespoons = 1 medium whole egg
2 tablespoons = 1 egg white

Spinach & Mushroom Omelette

Serves 1:
- cooking spray/oil
- 150g (10 tablespoons) two chicks free range liquid egg white
- 40g spinach
- 1/4 medium red onion finely diced
- 3 breakfast mushrooms finely sliced
- chives/mixed herbs (optional)
- salt & pepper to taste

1. Coat a non-stick frying pan with oil or cooking spray.
2. Fry the onion over a medium heat until softened.
3. Add the mushrooms followed by the spinach and sauté.
4. Remove from the frying pan and keep warm.
5. Add some more oil or cooking spray to the same frying pan and warm over a medium heat.
6. Add a pinch of mixed herbs/chives/salt & pepper (optional) to the two chicks free range liquid egg white and mix thoroughly.
7. Pour the egg white into the frying pan.
8. Cook until almost set, then spoon the vegetable mixture onto one side of the omelette.
9. Fold the other half over.
10. Slide onto a serving plate.

Serving Suggestion

Garnish with fresh chives or herbs of your choice.