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Mushroom and Egg White Omelet

Mushroom and Egg White Omelet
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Serves 1| Hands-On Time: | Total Time:



  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.
By January, 2012

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

OXO 11-inch Good Grips Balloon Whisk
Beating the egg whites incorporates air and ensures a tender, fluffy omelet, so be sure to whisk them thoroughly before they hit the skillet.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.