Mushroom and Egg White Omelet

Mushroom and Egg White Omelet
Beating the egg whites incorporates air and ensures a tender, fluffy omelet. Get the recipe. Photo: Charles Masters
Hands On Time:
10 mins
Total Time:
10 mins
1 serves


  • 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)


  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.

Nutrition Facts (per serving)

446 Calories
37g Fat
6g Carbs
23g Protein
Nutrition Facts
Calories 446
% Daily Value *
Total Fat 37g 47%
Saturated Fat 10g 50%
Cholesterol 30mg 10%
Sodium 3mg 0%
Total Carbohydrate 6g 2%
Protein 23g
Calcium 240mg 18%
Iron 1mg 6%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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