Mushroom and Egg White Omelet
Serves 1|
Hands-On Time:
10m
|
Total Time:
10m
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
- 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.
- 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.
- Top with the vegetables and Cheddar. Fold the egg whites over the filling.
Nutritional Information
- Per Serving
- Calories 446
- Fat 37g
- Sat Fat 10g
- Cholesterol 30mg
- Sodium 887mg
- Protein 23g
- Carbohydrate 6g
- Sodium 3g
- Fiber 1g
- Iron 1mg
- Calcium 240mg
What does this mean? See Nutrition 101.
Quick Tip
Beating the egg whites incorporates air and ensures a tender, fluffy omelet, so be sure to whisk them thoroughly before they
hit the skillet.
Top Searches in Food & Recipes
- 1 Chicken
- 2. Slow-Cooker
- 3. Salmon
- 4. Quiche
- 5. Salad
Search Food & Recipes:
What's on Your Plate?
Advertisement
FRESH PICK
Sugar Snap Peas
Crisp, sweet sugar snap peas are eaten pod and all. Like all legumes, they’re a good source of protein.
