Egg White Omelet with Three Mushrooms

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