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–+ servings
Spinach Mushroom Egg White Omelette

Discover the benefits of a Spinach Mushroom Egg White Omelette for a nutritious and energizing breakfast that transforms your day
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Prep Time 4 minutes
Cook Time 6 minutes
Total Time 10 minutes
Servings: 1 person
Calories: 90
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3-4 large egg whites about ½ cup
  • 1 cup fresh spinach
  • 0.5 cup sliced mushrooms
  • 1 pinch salt
  • to taste black pepper
  • optional olive oil or cooking spray
  • 1 tablespoon diced onions optional
  • 1 clove fresh garlic, minced optional
  • 1 tablespoon low-fat cheese optional
  • to taste fresh herbs (parsley or chives) optional
  • to taste red pepper flakes optional

Equipment

  • Non-stick pan
  • Spatula
  • Mixing bowl
  • Knife
  • Cutting board

Method
 

  1. Wash the spinach thoroughly and pat dry, roughly chop if necessary.
  2. Clean and slice the mushrooms about a quarter-inch thick.
  3. Separate the egg whites into a bowl, beat until slightly frothy.
  4. Season egg whites with a pinch of salt and black pepper.
  5. Heat a non-stick pan over medium heat and add a tiny bit of olive oil or cooking spray.
  6. Add sliced mushrooms to the pan and cook for 3-4 minutes until they release moisture and start to brown.
  7. If using onions or garlic, add them after the mushrooms have cooked for 2 minutes.
  8. Add the spinach to the pan and stir for about 1 minute until wilted. Remove the cooked vegetables and set aside.
  9. Wipe out the pan if there's excess moisture, then add another tiny spray of oil.
  10. Pour in the beaten egg whites and tilt the pan to spread them evenly.
  11. As the edges set, gently push them toward the center using a spatula.
  12. When the egg whites are mostly set but still slightly wet on top, add the cooked vegetables to one half of the omelette.
  13. Fold the other half over the vegetable half, let it sit for 30 seconds to finish cooking.
  14. Slide the omelette onto a plate and serve.

Nutrition

Calories: 90kcalCarbohydrates: 4gProtein: 11gFat: 2gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gSodium: 180mgPotassium: 250mgFiber: 2gSugar: 1gVitamin A: 400IUVitamin C: 15mgCalcium: 30mgIron: 1mg

Notes

Feel free to customize this omelette with your favorite vegetables or herbs. Try variations with seasonal produce for extra flavor and nutrition.
For meal prep, you can clean and chop vegetables ahead of time, and the omelette can be refrigerated for up to 3 days. Reheat in the microwave for a quick breakfast during the week.
For those avoiding eggs, consider using tofu or plant-based egg substitutes.
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