Name: Fluffy egg white omelet
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1 serving
Ingredients: 10 large egg whites; 1.5 oz baby spinach; 2 oz white button mushrooms, thinly sliced; 3 tbsp shredded cheddar cheese; 1 1/2 tsp salted butter; 1 slice whole-wheat bread, toasted; 1/2 tsp salt; 1/2 tsp black pepper

Ingredients

8 items

10 large egg whites
1½ oz baby spinach
2 oz white button mushrooms, thinly sliced
3 tbsp shredded cheddar cheese
1½ tsp salted butter
1 slice whole-wheat bread, toasted
½ tsp salt
½ tsp black pepper

Instructions

Prep 10 min · Cook 5 min

Melt half the butter in a 10-inch nonstick skillet over medium heat. Add the mushrooms and sauté for 4 to 5 minutes until browned and softened. Add the spinach and cook for 1 minute until wilted. Transfer the vegetables to a plate and wipe out the skillet.
In a medium bowl, whisk the egg whites with the salt and black pepper for about 1 minute until very frothy and small bubbles form.
Melt the remaining butter in the skillet over medium-low heat. Pour in the egg whites. Use a spatula to gently lift the edges, letting the raw egg flow underneath. Cover the skillet and cook for 3 to 4 minutes until the bottom is set and the top surface looks moist but no longer liquid. Done when no raw egg runs when the pan is tilted, 160°F.
Spread the sautéed mushrooms, spinach, and shredded cheddar over one half of the omelet. Fold the other half over the filling and cook for 1 minute more until the cheese begins to melt. Slide the omelet onto a plate and serve with the toasted whole-wheat bread.

Nutrition

Ingredients

Instructions

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