Egg-white scramble with mushrooms and spinach

Ingredients

For 1 serving

• Egg whites4
• Button mushrooms100 g
• Spinach60 g
• Garlic1 clove
• Extra virgin olive oil1 teaspoon
• Multigrain bread1
• Saltto taste
• Black pepperto taste

Contains: gluten, eggs,

Method

1. Clean the button mushrooms with a damp cloth and slice thinly; wash and dry the spinach; crush the garlic clove, leaving it whole.
2. Heat the oil in a non-stick frying pan over medium-high heat with the garlic and sauté the mushrooms for 4 minutes, until golden.
3. Add the spinach and stir for 1–2 minutes, until wilted; then remove the garlic.
4. Lower the heat, pour in the egg whites with salt and pepper and stir with a spatula for 2–3 minutes, until opaque and set in soft curds.
5. Serve with the multigrain bread.