Mushroom and Egg White Omelet

Mushroom and Egg White Omelet
Charles Masters
Beating the egg whites incorporates air and ensures a tender, fluffy omelet.

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Serves 1
preparation
10
minutes
cooking
10
minutes

Ingredients

2
tablespoons
olive oil
4
button mushrooms, sliced
2
scallions, sliced
4
large egg whites
kosher salt and black pepper
1
ounce
Cheddar, shredded (1/4 cup)

Directions

  1. Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Add the mushrooms and scallions and cook, stirring often, until tender, 2 to 3 minutes; remove from the skillet.
  2. In a medium bowl, beat the egg whites with ¼ teaspoon each salt and pepper. Return the skillet to medium heat, heat the remaining tablespoon of oil, then cook the egg whites until they begin to set, 1 to 2 minutes.
  3. Top with the vegetables and Cheddar. Fold the egg whites over the filling.
Dawn Perry and Emily McKenna
December 2011

Nutritional Information

  • Per Serving
  • Calories 446
  • Fat 37 g
  • Sat Fat 10 g
  • Cholesterol 30 mg
  • Sodium 887 mg
  • Protein 23 g
  • Carbohydrate 6 g
  • Sodium 3 g
  • Fiber 1 g
  • Iron 1 mg
  • Calcium 240 mg
What does this mean? See Nutrition 101.

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