Spinach and mushroom egg white omelette

Saute slivered onions and sliced mushrooms in about 1/2 tablespoon olive oil until onions are translucent. Add spinach in the last minute or two of cooking. Salt, pepper, and garlic powder as desired.

Separate the eggs or use the whites in a container.

Beat the whites until they're just a little frothy. This will make your omelette a little more fluffy.

With the pan you'll use set on medium-low and barely hot, use pan coating to keep the omelette from sticking (a hot pan scorches eggs and makes them scabby) pour your egg whites in, salt and pepper as you like. When it firms up, add your filling on one side, fold the other side over and slide onto your plate :-)

Cheese, hot sauce or whatever toppings you like may be added....