This Mushroom and Egg White Omelet
This Mushroom and Egg White Omelet is a light and healthy breakfast option. It combines tender mushrooms and scallions with fluffy egg whites, seasoned with kosher salt and black pepper. Topped with shredded Cheddar cheese, it’s cooked to perfection and folded over for a delicious, protein-packed meal. This omelet is quick to make and perfect for starting your day with a nutritious breakfast. Enjoy the delightful blend of flavors and textures in every bite!
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:
1. Heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat. Add mushrooms and scallions, and cook, stirring often, until tender, 2 to 3 minutes. Remove from skillet.
2. In a medium bowl, beat egg whites with 1/4 teaspoon each of salt and pepper.
3. Return skillet to medium heat, heat the remaining tablespoon of oil, then cook the egg whites until they begin to set, 1 to 2 minutes.
4. Top with the cooked vegetables and Cheddar. Fold the egg whites over the filling.
Enjoy your Mushroom and Egg White Omelet!
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:
1. Heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat. Add mushrooms and scallions, and cook, stirring often, until tender, 2 to 3 minutes. Remove from skillet.
2. In a medium bowl, beat egg whites with 1/4 teaspoon each of salt and pepper.
3. Return skillet to medium heat, heat the remaining tablespoon of oil, then cook the egg whites until they begin to set, 1 to 2 minutes.
4. Top with the cooked vegetables and Cheddar. Fold the egg whites over the filling.
Enjoy your Mushroom and Egg White Omelet!
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