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Egg White Omelette

Chef.Foodie's picture
Ingredients
  Vegetable oil 2 Teaspoon
  Onion 1 Small, chopped for about 1/2 cup
  Sliced mushrooms 1⁄2 Cup (8 tbs)
  Marjoram/Thyme /basil 1 Pinch, dried or minced
  Salt 1 Dash
  Ground black pepper 1 Dash
  Egg whites 6
  Water 1 Tablespoon
  Grated cheddar cheese/Swiss /jarlsberg /monterey jack /mozzarella cheese 1⁄4 Cup (4 tbs)
Directions

Heat the oil in an 8-inch skillet and saute the onion for about 5 minutes, until softened.
Add the mushrooms and the herb of your choice and continue to saute, stirring frequendy.
In a small bowl, beat together the salt, pepper, egg whites and water with a fork until frothy.
Pour evenly over the sauteed vegetables and cook on low heat until the egg whites are opaque and almost firm.
Sprinkle the grated cheese on top.
When the cheese begins to melt, fold the omelet in half and cook for another minute.
Slice the folded omelet into two pieces and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Breakfast
Ingredient: 
Egg
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Servings: 
2

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