Egg White Mushroom and Cheese Omelet
Light, fluffy, and packed with wholesome goodness, this Egg White Mushroom and Cheese Omelet is a nutritious twist on a breakfast classic. Featuring protein-rich egg whites, earthy sautéed mushrooms, and gooey melted cheese, this quick and easy recipe is perfect for those looking for a low-fat, high-protein meal. With just 10 minutes of prep and a skillet to bring it all together, this omelet delivers restaurant-quality flavor in the comfort of your own kitchen. Seasoned simply with salt, pepper, and a hint of fresh parsley for garnish, it’s a versatile dish that can be enjoyed on its own or paired with a side salad or whole-grain toast for a complete meal. Perfect for breakfast, brunch, or even a light dinner, this healthy omelet will become a go-to recipe for busy mornings and nutritious cravings alike.
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Recipe Information
Ingredients
- 4 large eggs worth Egg whites
- 0.5 cup (sliced) Mushrooms
- 0.25 cup Shredded cheese (cheddar, mozzarella, or your choice)
- 1 teaspoon Olive oil
- 0.125 teaspoon Salt
- 0.125 teaspoon Black pepper
- 1 teaspoon (chopped) Fresh parsley (optional for garnish)
Instructions
Crack 4 eggs and separate the whites from the yolks (reserve yolks for another recipe if desired). Pour the egg whites into a small bowl and whisk until slightly frothy. Add a pinch of salt and black pepper for seasoning.
Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat.
Add 1/2 cup of sliced mushrooms to the skillet and sauté for 3-4 minutes, or until softened and lightly browned. Remove mushrooms from the skillet and set aside.
Pour the egg whites into the same skillet, tilting the pan to spread them evenly across the surface.
Cook the egg whites for 1-2 minutes, or until they are set but still slightly glossy on top.
Sprinkle the sautéed mushrooms and 1/4 cup of shredded cheese evenly over one half of the omelet.
Carefully fold the other half of the omelet over the filling using a spatula. Press lightly to seal, and let cook for an additional 30 seconds to melt the cheese.
Slide the omelet onto a plate, garnish with 1 teaspoon of chopped fresh parsley if desired, and serve immediately.
Nutrition Facts
Calories |
363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.3 g | 34% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 815 mg | 35% | |
| Total Carbohydrate | 8.7 g | 3% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 3.0 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 235 mg | 18% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 619 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
