6 egg whites
Sea salt and fresh cracked pepper to taste
1/2 cup Fresh greens (I used a 50/50 blend of baby spinach & spring mix)
1/2 cup mozzarella cheese, shredded
2 ounces cream cheese, diced
2 Tbs unsalted butter
Melt butter in non stick skillet over medium heat, season egg whites with sea salt and fresh cracked pepper and pour into hot skillet and put the lid on and swirl to the edges. Cook until egg is no longer liquid and remove from heat. Layer in the mozzarella, then the greens, and then drop in the diced cream cheese onto one half and fold the other half over the top. Leave off the heat with the lid on top for several minutes so the residual heat will melt the cheese and wilt the greens. Slide onto a plate and serve.
Serves 1 to 2.
This is the pan I use for my omelets and they come out perfect and slide right out of the pan!