3 egg whites
1 tsp. parmesan cheese, grated
Pinch of salt
1 tsp. ground nutmeg
Extra virgin olive oil spray
1 cup sliced mushrooms
1/4 red onion, diced
1 cup chopped kale (can use fresh spinach)
1. Beat egg and egg whites in a small bowl. Mix in parmesan cheese, salt, nutmeg, and pepper.
2. Heat oil in large skillet over medium heat; cook and stir mushrooms and red onion for about 5 minutes. Place kale in a non-stick pan and cook until just wilted. Stir in egg mixture; as eggs set, lift edges, letting uncooked portion flow underneath. Cook until egg mixture sets, around 10 to 15 minutes.
3. Cut into wedges and serve immediately.
Nutrition Information / per serving:
Energy 1259kJ (301 cal) Protein 15 g Fat 9.6 g (Saturated 3.0g)Carbohydrates 6 g (Sugar 5 g) Sodium 296mg
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