Nutrition facts per serving:
- ½ cup spinach
- ½ cup mushrooms
- 1 egg and 2 egg whites
- Salt and pepper
- Green and ranchera salsa “La Costeña”
- Wash the spinach and the mushrooms. Sauté with a bit of olive oil (optional).
- Place the egg and the 2 egg whites in a bowl and whisk. Add salt and pepper.
- Drizzle a bit of olive oil in a pan and add the whisked egg without stirring. When the top looks cooked, flip the omelette carefully, add the spinach and the mushrooms and fold it.
- Serve with the sauce.
TO VIEW MORE RECIPES LIKE THIS, VISIT: HTTP://MEXICORICO.COM/RECIPES/