Egg White Mushroom Omelette
Egg White Mushroom Omelette is a healthy and nutritious breakfast that is perfect for weight loss. This recipe uses only egg whites, making it low in fat and cholesterol. It is also gluten-free, making it suitable for people with gluten intolerance. Mushrooms are low in calories and high in fiber, making them an excellent addition to any weight loss diet. However, people with egg or dairy allergies should avoid this dish.
Allergen Information: Contains Mushroom
Nutrition Facts
Per serving
Energy
94 kcal
Protein
9 g
Carbs
9 g
Fat
3 g
Fiber
3 g
Ingredients
Egg, poultry, white, raw
2 medium (66g)
Button Mushroom
0.25 cup, chopped (50g)
Chopped Onion
0.25 small cup (25g)
Chopped Tomato
0.25 small cup (25g)
Dried Oregano
1 tsp (2g)
Dried thyme
1 tsp (2g)
Black Pepper
0.5 tsp (1g)
Common salt
0.5 tsp (2.5g)
Olive Oil
0.5 tsp (2.5g)
Instructions
Preparation
In a bowl, whisk the egg whites until they are frothy and set aside.
Blanch chopped mushroom for few mins.
Cooking Steps
In a non-stick pan, spray some cooking spray over medium heat.
Add the chopped onions and sauté until they turn translucent.
Add the chopped blanched mushrooms and sauté until they are cooked and tender.
Add the chopped tomatoes, dried oregano, dried thyme, salt, and black pepper. Stir well and cook for 1-2 minutes until the tomatoes are soft.
Pour the whisked egg whites into the pan, swirling the pan to ensure the egg whites cover the bottom of the pan.
Let the egg whites cook until they are set on the bottom but still slightly runny on top.
Using a spatula, fold the omelette in half and continue cooking until the egg whites are cooked through.
Serve hot.