It doesn’t take a ton of ingredients to make a great omelet. Aromatics like green onion build a foundation of flavor, mushrooms add the umami factor, a little bit of tomato adds acidity. Top it all off with a bit of shredded cheddar cheese and you’ll have a perfectly balanced omelet.
This recipe for our protein-packed egg white omelet uses 8 egg whites to power-up your morning. It’s a super versatile recipe so you can really substitute any vegetables; it’s a great way to put leftover cooked veggies to delicious use.
Egg White Omelet with Mushrooms, Tomato, and Cheddar
- 8 large egg whites (1 cup)
- ground black pepper to taste (optional)
- Nonstick cooking spray
- ¾ cup sliced mushrooms
- 2 green onions chopped (reserve 1 for garnish)
- ½ medium tomato chopped (reserve a small amount for garnish, if desired)
- 2 Tbsp shredded cheddar cheese (1/2 oz.)
Combine egg whites and pepper (if desired) in a small bowl; whisk to blend. Set aside.
Heat small nonstick skillet, lightly coated with spray, over medium heat.
Add mushrooms, green onion, and tomato; cook, stirring frequently, for 4 to 5 minutes, or until tender. Remove from skillet.
Place eggs in same skillet; cook over medium-low heat. Do not stir. As eggs set, lift edges, letting uncooked portion flow underneath.
When eggs are almost set, add mushroom mixture and cheese; cook for 1 to 2 minutes or until cheese starts to melt. Gently fold in half.
Garnish with green onion and tomato, if desired.
Nutritional Information (per serving):
Total Fat: 6 g
Saturated Fat: 3 g
Cholesterol: 15 mg
Sodium: 36 mg
Carbohydrates: 8 g
Fiber: 2 g
Sugars: 6 g
Protein: 35 g
Body Beast Portions
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