Name: Protein chicken and mushroom omelet
Prep time: 15 min
Cook time: 2 min
Total time: 17 min
Yield: 1 serving
Ingredients: 1 large eggs; 7 large egg whites; 2 oz roasted chicken meat, shredded; 2.5 oz white button mushrooms, sliced; 1.5 oz fresh spinach; 1 1/2 tsp salted butter; 1 slice whole wheat bread; 1/4 tsp salt; 1/2 tsp black pepper

Ingredients

9 items

1 large eggs
7 large egg whites
2 oz roasted chicken meat, shredded
2½ oz white button mushrooms, sliced
1½ oz fresh spinach
1½ tsp salted butter
1 slice whole wheat bread
¼ tsp salt
½ tsp black pepper

Instructions

Prep 15 min · Cook 2 min

Whisk the whole egg and egg whites together in a small bowl with half the salt and all the black pepper until well combined and slightly foamy.
Melt half the butter in a 10-inch nonstick skillet over medium heat. Add the mushrooms and cook for 4 minutes until browned and their liquid has evaporated. Stir in the chicken, spinach, and the remaining salt, then cook for 1 minute more until the spinach is wilted.
Transfer the chicken and vegetable mixture to a sieve and press firmly with a spoon to remove any excess liquid so the omelet stays firm. Wipe the skillet clean.
Return the skillet to medium-low heat. Melt the remaining butter, swirling to coat. Pour in the egg mixture. Let the eggs sit for 1 minute, then gently lift the edges with a spatula to let the uncooked egg flow underneath. Cook for 4 to 5 minutes until the surface is almost set. Meanwhile, toast the bread. Done when set and opaque, 160°F.
Spread the drained chicken and mushroom mixture over one half of the eggs. Fold the other half over the filling and cook for 1 minute more to heat through. Slide the omelet onto a plate and serve with the toast.

Nutrition

Ingredients

Instructions

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