Ingredients for Egg White Mushroom And Cheese Omelet
- 3 large egg whites
- Egg
- Skim Milk
- Low Fat Cheese
- Sliced Mushrooms
- 1/4 cup chopped onions
- Green Peppers
- Olive Oil
- Whole Wheat Toast
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How to Make Egg White Mushroom And Cheese Omelet
- Whisk together 3 egg whites, 1 whole egg, and 1 tablespoon of milk in a small bowl until light and frothy.
- Heat 1 teaspoon of olive oil in a non-stick 8-inch skillet over medium heat.
- Add 1/4 cup chopped onions, 1/4 cup chopped bell peppers, and 1/2 cup sliced mushrooms. Sauté for 3-5 minutes, until softened.
- Pour the egg mixture over the vegetables. Cook, undisturbed, for 2-3 minutes, until the edges begin to set.
- Place 2 slices of bread in a toaster and set to your preferred level of browning.
- Using a spatula, gently lift the edges of the omelet and tilt the pan to allow uncooked egg to flow underneath. Sprinkle 1/4 cup shredded cheddar cheese over one half of the omelet.
- Once the eggs are mostly set, fold the omelet in half using the spatula.
- Slide the omelet onto a plate. Serve immediately with the toasted bread.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
35g
Fat
25g
Carbs
9g
