A light and healthy omelette packed with fresh mushrooms and spinach, perfect for a quick and nutritious meal.
Spray a nonstick pan with cooking spray and heat it over medium heat.
Ensure the pan is evenly coated to prevent sticking.
Add the mushrooms to the pan and sauté until they soften.
Stir occasionally to cook the mushrooms evenly.
Pour the egg whites over the mushrooms and sprinkle the spinach on top.
Distribute the spinach evenly for consistent cooking.
Cover the pan with a lid and cook until the egg whites are set.
Check occasionally to avoid overcooking.
Carefully fold the omelette in half and slide it onto a plate.
Use a spatula to help fold the omelette neatly.
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