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.
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)
- 3 Tbsp . shredded cheddar cheese (¾ oz.)
Combine egg whites with pepper (if desired) in a small bowl; whisk to blend.
Heat a small nonstick skillet, lightly coated with spray, over medium heat.
Add mushrooms, green onion, and tomato; cook for 4 to 5 minutes, or until tender. Remove from skillet.
Place eggs in 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.
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
Body Beast Portions
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