Low-Calorie Mushroom and Spinach Egg White Scramble

Heat a non-stick skillet over medium heat and lightly coat the surface with the olive oil spray.

Add the sliced cremini mushrooms to the skillet and sauté for 3 to 4 minutes until they are tender and have released most of their moisture.

Add the chopped baby spinach and garlic powder to the skillet, stirring continuously for about 1 minute until the spinach is fully wilted.

Pour the liquid egg whites directly into the skillet over the vegetable mixture. Season with salt and black pepper.

Reduce the heat to medium-low and gently stir the mixture with a spatula, scraping the bottom as soft curds form, until the egg whites are completely set but still moist, about 2 to 3 minutes.

Transfer the scramble to a plate and serve immediately.