Breakfast

Mushroom, Zucchini and Feta Omelet is for Breakfast.

Mushroom, Zucchini and Feta Omelet takes 10 minutes to prepare.

Mushroom, Zucchini and Feta Omelet takes 10 minutes to cook.

Mushroom, Zucchini and Feta Omelet makes 1 servings.

The ingredients for Mushroom, Zucchini and Feta Omelet are:

2 lg egg whites
2 sliced cremini mushrooms
20 g grated zucchini (maybe 1/8 cup)
1 tsp fresh oregano, finely diced (I use Cuban oregano from my farmer's market)
1/2 oz feta cheese, crumbled
dask salt * pepper
Cooking spray

Here is how you make Mushroom, Zucchini and Feta Omelet:

Makes 1 serving.Spray small skillet with cooking spray and place over medium heat. Add sliced mushrooms and cook until slightly browned. Add in grated zucchini and oregano, stirring occasionally to ensure even cooking.Remove mushroom, zucchini mixture from pan. Add salt and pepper to egg white. Whisk whites until slightly frothy.Spray pan again with cooking spray. Pour in egg whites and cook undisturbed until mixture becomes opaque. With fork or silicon spatula, gently mix eggs in center of skillet until entire mixture is almost solid. Add mushroom/zucchini mixture to one side of eggs. Top with crumbled feta. Use spatula to gently loosen egg from skillet and flip onto plate.I top with a couple tbsp of homemade tomato salsa.Number of Servings: 1Recipe submitted by SparkPeople user KIKIDWANDERER.

The nutritional information for Mushroom, Zucchini and Feta Omelet is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 87.1

• Total Fat: 3.3 g
• Cholesterol: 12.6 mg
• Sodium: 160.5 mg
• Total Carbs: 4.5 g
• Dietary Fiber: 1.4 g
• Protein: 9.4 g