Mushroom, cheddar and egg white omelet
Enjoy a healthy and delicious Mushroom, Cheddar, and Egg White Omelet made with fresh mushrooms, melted cheddar cheese, and fluffy egg whites. Perfect for a protein-packed breakfast or brunch!
- 09 Mar 2024
- Cook time 12 min
- Prep time 7 min
- 1 Servings
- 5 Ingredients
The Mushroom, Cheddar, and Egg White Omelet is a delicious and nutritious breakfast option that's perfect for starting your day off right. This omelet combines the earthy flavor of mushrooms with creamy cheddar cheese and the lightness of egg whites, making it a balanced meal packed with protein and essential nutrients. It's quick and easy to prepare, making it ideal for busy mornings or a wholesome weekend brunch.
Ingredients:
Instructions:
- Clean and slice the mushrooms if not already sliced.
- Shred the cheddar cheese and set aside.
- Crack the egg into a bowl and add the egg whites. Whisk until well combined.
- Heat a non-stick skillet over medium heat.
- Melt the butter in the skillet.
- Add the sliced mushrooms to the skillet and sauté for 3-5 minutes until they are tender and slightly browned.
- Transfer the cooked mushrooms to a plate and set aside.
- Pour the egg and egg white mixture into the same skillet.
- Tilt and rotate the skillet gently to evenly distribute the eggs over the surface.
- Allow the eggs to cook undisturbed for about 1-2 minutes or until they just begin to set.
4. Add Fillings:
- Once the eggs begin to set but are still slightly runny on top, evenly scatter the cooked mushrooms over one half of the omelet.
- Sprinkle the shredded cheddar cheese over the mushrooms.
5. Fold the Omelet:
- Use a spatula to gently fold the other half of the omelet over the filling.
- Let the omelet cook for an additional 1-2 minutes, allowing the cheese to melt and the eggs to fully set.
- Carefully slide the omelet onto a plate.
- Serve immediately and enjoy your delicious mushroom, cheddar, and egg white omelet!
Tips:
- For a fluffier omelet, gently whisk the egg whites until they become frothy before cooking.
- Use fresh mushrooms for the best flavor and a firmer texture in your omelet.
- Grate the cheddar cheese just before adding it to the omelet for the freshest taste and optimal melting.
- Cook the mushrooms in the butter first until they are golden and tender to enhance their natural flavor.
- If desired, season the omelet with salt, pepper, and herbs like chives or parsley for extra flavor.
Enjoy your Mushroom, Cheddar, and Egg White Omelet as a tasty and filling breakfast or brunch. It's a versatile dish that can be customized with your favorite ingredients. Not only is it rich in proteins and flavors, but it's also a great way to begin your day on a healthy note. Serve it with a side of toast or a fresh salad for a complete meal.
| Nutrition Facts | |
|---|---|
| Serving Size | 250 grams |
| Energy | |
| Calories 360kcal | 15% |
| Protein | |
| Protein 27g | 18% |
| Carbohydrates | |
| Carbohydrates 5g | 2% |
| Fiber 0.35g | 1% |
| Sugar 1.82g | 2% |
| Fat | |
| Fat 27g | 31% |
| Saturated 13g | 45% |
| Cholesterol 270mg | - |
| Vitamins | |
| Vitamin A 290ug | 32% |
| Choline 180mg | 33% |
| Vitamin B1 0.07mg | 6% |
| Vitamin B2 0.96mg | 74% |
| Vitamin B3 1.50mg | 9% |
| Vitamin B6 0.08mg | 5% |
| Vitamin B9 60ug | 15% |
| Vitamin B12 0.93ug | 39% |
| Vitamin C 0.74mg | 1% |
| Vitamin E 0.74mg | 5% |
| Vitamin K 1.82ug | 2% |
| Minerals | |
| Calcium, Ca 240mg | 18% |
| Copper, Cu 0.17mg | 0% |
| Iron, Fe 1.06mg | 10% |
| Magnesium, Mg 30mg | 7% |
| Phosphorus, P 270mg | 22% |
| Potassium, K 420mg | 12% |
| Selenium, Se 50ug | 94% |
| Sodium, Na 450mg | 30% |
| Zinc, Zn 1.87mg | 17% |
| Water | |
| Water 190g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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