This big, fat egg white omelet is actually high in protein, low in fat, and vegetarian, too.
Serves 2 Prep Time 5 minutes Cooking Time 5 minutes
egg whites from 3 eggs
(Click to see How to Separate an Egg)
1 tablespoon oil
half an onion, sliced
(Click to see : How to Finely Chop an Onion)
1/4 cup bell pepper, diced
6 pieces small button mushrooms, halved
4 pieces oyster mushrooms, halved
1 small bunch enoki mushrooms, trimmed of bottom roots and cut into 2-inch lengths
salt and pepper to taste
1 teaspoon finely chopped parsley
1 Saute onions and bell peppers. Cook until onions are transparent.
2 In a bowl, whip eggwhites and a pinch of salt until soft peaks form. Set aside. Add mushrooms. Season with salt and pepper taste. Cook for another minute. Set aside.
(What are soft peaks? Find out here: Soft Peak vs. Stiff Peak)
3 Pour egg mixture into pan and cook until the bottom begins to set. Add the mushroom filling on half the omelet. Fold it over the filling and slide into a plate. Sprinkle with parsley.
4 Spread tossed filling (reserve a tablespoonful for garnish) on half of the omelet, leaving a half-inch border. Garnish with parsley, if desired.
Photography by Marie Joyce Siason | Food Preparation by Lessie Galindo | Styling by Aimee Morales
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