Egg White Omelet with Three Mushrooms

This big, fat egg white omelet is actually high in protein, low in fat, and vegetarian, too.


January 2012 (web-exclusive) | By Lessie Galindo
Egg White Omelet with Three Mushrooms
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at a glance

Main Ingredient

Eggs

Type

Breakfast/Brunch

Preparation Time

00:00:00


Date Published

January 2012 (web-exclusive)

This big, fat egg white omelet is actually high in protein, low in fat, and vegetarian, too.

Serves 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

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)

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.

Spread tossed filling (reserve a tablespoonful for garnish) on half of the omelet, leaving a half-inch border. Garnish with parsley, if desired.


Click to know more about mushrooms: Meet the Mushrooms

RELATED: How to Make a Fluffy Omelet

You can also try: Egg White Omelet, Egg White Omelet with Tomatoes





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