Mushroom, pepper and cheddar egg white omelet
This Mushroom, Pepper, and Cheddar Egg White Omelet features sautéed mushrooms and red bell pepper, combined with fluffy egg whites and melted cheddar cheese for a satisfying breakfast. It's a quick and nutritious way to start your day.
Cook time 17 min
Prep time 5 min
Ingredients:
1 tbsp olive oil1 cup mushrooms
3 egg whites
1 dash salt
1 dash black pepper
1/4 red pepper
1/4 cup cheddar cheese
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.
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.
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!
Mushroom, pepper and cheddar egg white omelet FAQ:
A non-stick skillet of about 8 to 10 inches in diameter works best for cooking this omelet. This size allows the egg whites to spread evenly and cook thoroughly.
Cook the omelet for about 2-3 minutes until the egg whites are mostly set but slightly runny on top. After adding cheese and folding, cook for an additional 1-2 minutes to ensure everything is fully cooked.
Yes, you can substitute other vegetables such as spinach, onions, or tomatoes if you prefer. Just ensure they are also sautéed until tender before adding the egg whites.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave before serving.
Yes, you can use whole eggs instead of just egg whites. For a richer flavor, use about 1-2 whole eggs, but keep in mind this will increase the calorie count.
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.
Nutrition per serving
1 ServingsCalories 210kcal
Protein 22g
Carbohydrates 9g
Fiber 1.45g
Sugar 3.78g
Fat 24g
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