Mushroom and Egg White Omelet

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

Ingredients

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.
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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