Egg White Omelet with Spinach, Onion & Mushroom

1. Cut up mushrooms (around 4 small buttons), green onion and tear spinach. 2. Put 1 tablespoon of butter substitute in frying pan on medium-low heat. Let melt but keep moving around the pan. 3. Place the mushrooms and onions in the frying pan and cook until the mushrooms look done. (If presentation important, keep a few of the green onions off to the side, uncooked for garnish later). Once the mushrooms look done add the spinach and cook until the spinach is slightly wilted. 4. Remove the mushroom, onion and spinach mix and set aside for use in a few minutes. 5. Clean frying pan. Add a tablespoon of butter substitute and melt. Make sure to move it around the whole pan. 6. Add egg whites to the frying pan. Once it starts to change from clear to white, use a spatula to move it around, almost scrambling but making sure to have enough clear egg whites to fill any holes. Leave it for a few good minutes to let it harden. Add the garlic pepper. It is important to cook the egg whites slowly so it doesn't fall apart and comes off the frying pan easily. Once the egg whites are 100% cooked, use a spatula to pick up the edges and make sure it isn't sticking anywhere. 7. Add back the mushrooms, onions and spinach in the middle of the omelet and fold both sides into the middle. Let the omelet cook a minute and then slide it onto plate. 8. Garnish top of the omelet with the rest of the green onion (finely chopped) and enjoy!