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Spinach & Mushroom Egg White Omelet

Ingredients

  • 3 large eggs, separated**

  • 1 cup fresh spinach, stems removed

  • ½ red onion, sliced

  • ¼ cup fresh Baby Bella mushrooms, sliced

  • 1 tablespoon unsalted butter

  • ½ teaspoon kosher salt

  • ¼ teaspoon black pepper

  • 3 tablespoons mozzarella cheese

  • PAM cooking spray

**NOTE:

3 large whole eggs can be substituted

Directions

  1. Melt butter in a heated skillet; add onions and mushroom; cook until soften. 

  2. Add spinach and cook just until spinach wilts; stir to mix well. 

  3. Spray PAM in a separate skillet. 

  4. Add egg whites and cook until firm; season with salt and black pepper.  Turn eggs over and cook 1 minute.

  5. Pour cooked vegetables onto eggs and fold one side of the egg over to cover the vegetables. 

  6. Sprinkle mozzarella cheese over top of omelet then remove from skillet onto a plate.

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