The Everything Guide to Intermittent Fasting by Lindsay Boyers

Author:Lindsay Boyers
Language: eng
Format: epub
Publisher: Adams Media

1. Coat a small frying pan with olive oil cooking spray and heat over medium heat 1 minute.

2. Add onions and sauté 1 minute. Add mushrooms and water and continue sautéing until mushrooms are softened, about 4 minutes.

3. Sprinkle garlic powder on onion-mushroom mixture and stir in spinach leaves.

4. Whisk together eggs and pour egg mixture over sautéed vegetables.

5. Immediately begin pulling outer edges of mixture into the center for one turn around the whole pan. Let omelet cook untouched 2 minutes.

6. Slide a spatula under omelet, gently lifting the center from the pan. Once omelet is balancing on spatula, quickly flip omelet over onto other side.

7. Continue cooking omelet another 5 minutes until no juices remain when omelet is pressed on. Fold eggs over. Remove from heat and enjoy.

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