Egg White Veggie Omelette with Toast

A big, fluffy omelette of egg whites plus one whole egg, stuffed with mushrooms, peppers, and spinach, served with a slice of whole-grain toast. High-protein and high-volume at just 280 calories, it's a classic fat-loss breakfast that doesn't skimp on plate size.

Ingredients

• 4 egg whites
• 1 whole egg
• 1/2 cup mushrooms, sliced
• 1/4 capsicum, diced
• 1 cup spinach
• 1 slice whole-grain bread, toasted
• 1 tsp olive oil

Instructions

1. Sauté the mushrooms and capsicum in olive oil, then wilt the spinach.
2. Pour in the whisked egg whites and egg.
3. Cook until just set, then fold the omelette over the vegetables.
4. Serve with the toast.