Egg white omelets are great for those watching their cholesterol and fat intakes, and are nice and light for some great early morning energy. The addition of meaty mushrooms, herbs and cheese make this great egg white omelet a great morning starter, packed with protein.
Makes 1 omelet
Non-stick frying pan with lid
2 Green Onions
1oz. Goat Cheese
Salt & Pepper
Separate egg whites from yolks. Discard or save yolks for another use.
Chop basil, mushroom, and green onion.
Heat pan on MED heat.
Coat non-stick pan with cooking spray or a little oil.
Add mushrooms, sprinkle with salt and pepper, and cook until nice and golden brown all over.
Add onions and cook for about 1 minute.
Remove mushrooms and onions from pan and set aside.
Wipe pan clean, coat with more cooking spray and return to heat.
Add the egg whites, basil, and some salt and pepper into a small mixing bowl and whisk with a fork until frothy.
Pour egg mixture onto your pan and swirl it around to spread your omelet evenly over the entire surface of the pan.
Cover loosely and cook for about 5 minutes, until almost set and opaque.
Spread your mushrooms and onions on one side of your omelet, then sprinkle with goat cheese.
Fold plain side of the omelet over the filling.
Delicately slide omelet onto serving plate.