Egg White Omelette with Mushroom
This is a delicious and healthy omelette recipe made with egg whites and mushrooms, with an Indian twist. It's a low-calorie, high-protein dish, making it ideal for those looking to lose weight or build muscles. This dish is also gluten-free and vegetarian, making it suitable for many dietary preferences. However, people with egg or mushroom allergies should avoid this dish.
Allergen Information: Contains Egg Allergy, Mushroom Allergy
Nutrition Facts
Per serving
Energy
143 kcal
Protein
12 g
Carbs
14 g
Fat
5 g
Fiber
4 g
Ingredients
Onion Finely Chopped
0.5 small cup (50g)
Common salt
0.25 tsp (1.25g)
Olive Oil
1 tsp (5g)
Green Bell pepper
0.25 cup, chopped (50g)
Red Bell Pepper
0.25 cup, chopped (50g)
Black Pepper
0.5 tsp (1g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Egg, poultry, white, raw
2 medium (66g)
Button Mushroom
0.25 cup, sliced (50g)
Instructions
Cooking Steps
Heat oil in a non-stick skillet over medium heat.
Add chopped onions and sauté for 2-3 minutes until they turn translucent.
Add sliced mushrooms, chopped green bell pepper, and chopped red bell pepper. Sauté for 3-4 minutes until the vegetables are cooked but still have a crunch.
In a separate bowl, whisk the egg whites until fluffy. Add salt and black pepper and whisk again.
Pour the egg white mixture over the vegetables in the skillet. Use a spatula to spread the egg mixture evenly over the vegetables.
Let the omelette cook for 3-4 minutes until the egg white is set.
Carefully fold the omelette in half using a spatula.
Garnish with chopped fresh coriander and serve hot.