Low Fat Omelet with Onions and Mushrooms
Start your day on a flavorful note with this *Low Fat Omelet with Onions and Mushrooms*, a guilt-free breakfast or brunch option packed with protein and vibrant vegetables. Made with fluffy, airy egg whites whisked alongside a splash of skim milk, this recipe creates a light and delicate base. The sautéed onions and mushrooms bring a rich umami flavor, complemented by the freshness of chopped parsley. A quick olive oil spray ensures a non-stick cooking process while keeping the dish low in fat. With just 10 minutes of prep and 15 minutes of cook time, this healthy omelet is ready to serve two, making it a perfect way to fuel your day without overindulging. It's a wholesome, satisfying choice for weight management and those seeking to enjoy a nutritious, hearty meal without compromising on taste.
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Recipe Information
Ingredients
- 6 large egg whites
- 0.5 medium onion
- 150 grams mushrooms
- 30 milliliters skim milk
- 1 spray olive oil spray
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon chopped fresh parsley
Instructions
Peel and finely chop half of a medium onion. Clean and slice the mushrooms thinly.
Heat a non-stick frying pan over medium heat and apply a light coating of olive oil spray.
Add the chopped onions to the pan and sauté for about 3 minutes, stirring constantly, until they start to soften.
Add the sliced mushrooms to the pan and continue to cook for another 5-6 minutes, until the onions are translucent and the mushrooms are browned and tender. Stir occasionally.
While the vegetables are cooking, whisk the egg whites with skim milk in a bowl until well combined and slightly frothy.
Season the egg mixture with salt and black pepper.
Remove the sautéed onions and mushrooms from the pan and set them aside on a plate.
Clean the pan if necessary and return it to the heat. Give another light spray of olive oil.
Pour the egg white mixture into the pan, allowing it to spread evenly. Cook for about 2-3 minutes or until the edges set and the bottom is lightly browned.
Distribute the cooked onions and mushrooms over one half of the omelet.
Using a spatula, fold the other half of the omelet over the filling.
Cook for another minute to heat through.
Slide the omelet onto a serving plate, cut in half, and garnish with freshly chopped parsley.
Serve immediately and enjoy your low fat omelet with onions and mushrooms.
Nutrition Facts
Calories |
258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.6 g | 8% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 1161 mg | 50% | |
| Total Carbohydrate | 22.3 g | 8% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 10.3 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 104 mg | 8% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 1266 mg | 27% | |
*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.
