Step 1

Heat oil in a nonstick skillet over medium heat. Make sure to use a nonstick pan!

Step 2

Once the pan is hot add spinach, mushrooms and tomatoes, sauteeing for 3-4 minutes until veggies start to soften.

Step 3

Reduce heat to medium low then slowly pour egg whites into the skillet with the veggies. Season with salt and pepper. Let the egg whites cook undisturbed for a minute or two until the eggs whites start to turn an opaque white. Then using a silicone spatula begin to push the eggs toward the center and back towards the edges in a push and pull motion to scramble the eggs. Continue with this process until the eggs are no longer in liquid form and they are cooked through.

Step 4

Serve immediately while warm.