Egg White Omelet with Mushrooms, Tomato, and Cheddar

Healthy egg white omelet recipe with mushrooms, tomatoes, and cheddar cheese.

Power-up your morning with this cheesy, protein-packed egg white omelet with sautéed mushrooms and tomatoes. Substitute any vegetables you like; it’s a great way to use leftover cooked vegetables.

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Egg White Omelet with Mushrooms, Tomato, and Cheddar

Power-up your morning with this protein-packed egg white omelet.
Prep Time 5 minutes
Cook Time 9 minutes
Total Time 14 minutes
Servings 1 serving

Ingredients

  • 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)
  • 3 Tbsp . shredded cheddar cheese (¾ oz.)

Instructions

  1. Combine egg whites with pepper (if desired) in a small bowl; whisk to blend.
  2. Heat a small nonstick skillet, lightly coated with spray, over medium heat.
  3. Add mushrooms, green onion, and tomato; cook for 4 to 5 minutes, or until tender. Remove from skillet.
  4. Place eggs in skillet; cook over medium-low heat. Do not stir. As eggs set, lift edges, letting uncooked portion flow underneath.
  5. 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.
  6. Garnish with green onion and tomato, if desired.
Nutritional Information (per serving):

Calories: 253
Fat: 8 g
Saturated Fat: 5 g
Cholesterol: 22 mg
Sodium: 580 mg
Carbohydrate: 8 g
Fiber: 2 g
Sugar: 6 g
Protein: 37 g

P90X/P90X2 Portions
2 Proteins
1 Vegetable

P90X3 Portions
2 Proteins
1 Carb

Body Beast Portions
4½ Proteins
2 Vegetables

Containers
1 Green
1 Red
½ Blue

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