Egg White Shredded Chicken & Mushroom Omelet
This egg white shredded chicken & mushroom omelette is a low-calorie, high-protein dish that is perfect for breakfast or lunch. The egg whites and shredded chicken offer a good source of protein, making it a perfect Best Diet Recipe for Weight Loss. This dish is gluten-free and low in calories, which is suitable for weight watchers. However, people with an egg allergy should avoid this dish.
Allergen Information: Contains Egg, Mushroom
Nutrition Facts
Per serving
Energy
222 kcal
Protein
21 g
Carbs
13 g
Fat
10 g
Fiber
5 g
Ingredients
Egg, poultry, white, raw
2 medium (66g)
Chicken, poultry, breast, skinless
50 gms (50g)
Green Bell pepper
0.25 cup, chopped (25g)
Red Bell Pepper
0.25 cup, chopped (25g)
Chopped Onion
0.5 small cup (50g)
Dried Oregano
1 tsp (2g)
Dried Basil
1 tsp (1g)
Clove Garlic, Chopped
1 tsp (5g)
Common salt
0.5 tsp (2.5g)
Olive Oil
1 tsp (5g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Button Mushroom
0.25 cup, chopped (50g)
Instructions
Preparation
For Shredded Chicken:
In a medium-sized pot, add 2 cups of water and bring it to a boil.
Add the chicken breast to the boiling water and let it cook for 15-20 minutes.
Remove the chicken from the pot and let it cool for a few minutes.
Use a fork or your hands to shred the chicken into small pieces.
Cooking Steps
In a mixing bowl, whisk the egg whites with salt and black pepper until frothy.
In a non-stick pan, heat olive oil over medium heat.
Add chopped onions, garlic, mushroom, green bell pepper, and red bell pepper. Sauté until the vegetables turn tender.
Add shredded chicken breast, dried oregano, dried basil and salt. Cook for 2-3 minutes.
Pour the egg white mixture over the chicken and vegetables and cook until the egg whites are set.
Using a spatula, fold the omelet in half and cook for 1-2 minutes.
Garnish with fresh chopped coriander leaves and serve hot.