Mushroom, pepper and cheddar egg white omelet
Enjoy a healthy and delicious Mushroom, Pepper, and Cheddar Egg White Omelet! Made with fresh mushrooms, vibrant red pepper, and creamy cheddar cheese, all folded into fluffy egg whites and seasoned with a dash of salt and black pepper. Perfect for a low-calorie, protein-packed breakfast that will set your day off right.
- 24 Apr 2024
- Cook time 17 min
- Prep time 5 min
- 1 Servings
- 7 Ingredients
Welcome to this simple yet delicious recipe for a Mushroom, Pepper, and Cheddar Egg White Omelet. This dish is perfect for a healthy breakfast or light meal that's packed with protein and flavor. Using fresh vegetables and tangy cheddar cheese, you'll create a delightful omelet that's sure to please your palate.
Ingredients:
Instructions:
- Slice the mushrooms and dice the red bell pepper.
- Separate the egg whites from the yolks if using whole eggs.
- Heat the olive oil in a non-stick skillet over medium heat.
- Add the sliced mushrooms and diced red bell pepper to the skillet.
- Sauté the vegetables for about 3-5 minutes, or until they are tender and the mushrooms have released their moisture and started to brown.
- In a bowl, whisk the egg whites with a dash of salt and black pepper until slightly frothy.
- Push the sautéed vegetables to one side of the skillet.
- Pour the egg whites into the skillet, ensuring they spread out evenly over the bottom.
- Allow the egg whites to set for about 2-3 minutes without stirring, or until they are mostly cooked through but still slightly runny on top.
- Sprinkle the shredded cheddar cheese evenly over the egg whites and the vegetable mixture.
- Using a spatula, gently fold the omelet in half to cover the filling.
- Cook for an additional 1-2 minutes, or until the cheese is melted and the egg whites are fully cooked.
- Slide the omelet onto a plate and serve immediately.
Tips:
- For a fluffier omelet, whisk the egg whites until frothy before adding them to the pan.
- Prep all your ingredients before you start cooking to ensure a smooth and quick process.
- Cook the vegetables until they're tender but still crisp to retain their flavor and texture.
- If you prefer, substitute the cheddar cheese with another type of cheese like Swiss or mozzarella for a different flavor profile.
- Use a non-stick skillet to prevent the omelet from sticking and to make flipping easier.
Cooking a Mushroom, Pepper, and Cheddar Egg White Omelet is a straightforward process that yields a healthy and flavorful dish. By following these tips and steps, you’ll create a delightful meal that can easily become a staple in your kitchen repertoire. Enjoy your nutritious and delicious omelet!
| Nutrition Facts | |
|---|---|
| Serving Size | 270 grams |
| Energy | |
| Calories 210kcal | 8% |
| Protein | |
| Protein 22g | 15% |
| Carbohydrates | |
| Carbohydrates 9g | 2% |
| Fiber 1.45g | 4% |
| Sugar 3.78g | 4% |
| Fat | |
| Fat 24g | 28% |
| Saturated 7g | 25% |
| Cholesterol 27mg | - |
| Vitamins | |
| Vitamin A 140ug | 15% |
| Choline 22mg | 4% |
| Vitamin B1 0.08mg | 7% |
| Vitamin B2 0.97mg | 75% |
| Vitamin B3 3.54mg | 22% |
| Vitamin B6 0.17mg | 10% |
| Vitamin B9 50ug | 13% |
| Vitamin B12 0.44ug | 18% |
| Vitamin C 40mg | 44% |
| Vitamin E 0.69mg | 5% |
| Vitamin K 2.30ug | 2% |
| Minerals | |
| Calcium, Ca 210mg | 17% |
| Copper, Cu 0.35mg | 0% |
| Iron, Fe 0.46mg | 4% |
| Magnesium, Mg 33mg | 8% |
| Phosphorus, P 230mg | 18% |
| Potassium, K 580mg | 17% |
| Selenium, Se 45ug | 83% |
| Sodium, Na 540mg | 36% |
| Zinc, Zn 1.56mg | 14% |
| Water | |
| Water 210g | - |
| * 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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