Mushroom and Egg White Omelet

mushroom-egg-white-omelet
Photo by Charles Masters
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  • Serves 1
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    Nutritional Information

    Per Serving

    • Calories 446 calories
    • Fat 37 g
    • Sat Fat 10 g
    • Cholesterol 30 mg
    • Sodium 887 mg
    • Protein 23 g
    • Carbohydrate 6 g
    • Fiber 1 g
    • Iron 1 mg
    • Calcium 240 mg
  • December 2011

Ingredients

  1. Check 2tablespoons olive oil
  2. Check 4 button mushrooms, sliced
  3. Check 2 scallions, sliced
  4. Check 4 large egg whites
  5. Check kosher salt and black pepper
  6. Check 1ounce 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.