Description
This Egg White Omelette is a light and healthy breakfast or dinner option, packed with fresh spinach, sautéed mushrooms, and a touch of garlic. It’s low in calories but full of flavor.
Ingredients
Scale
- 4 large egg whites
- 1 cup fresh spinach
- ½ cup mushrooms, sliced
- 1 garlic clove, minced
- 1 tbsp olive oil
- Salt and pepper, to taste
- 1 tbsp fresh parsley (optional)
- 2 tbsp shredded cheese (optional)
Instructions
- In a small skillet, heat the olive oil over medium heat. Add the garlic and mushrooms, cooking for 3-4 minutes until the mushrooms are soft and browned.
- Stir in the spinach and cook for 1-2 minutes until wilted. Remove from the skillet and set aside.
- In the same skillet, lightly spray with cooking spray (if needed), and pour in the egg whites. Cook on medium-low heat until the edges begin to set, about 2-3 minutes.
- Gently spread the spinach and mushroom mixture over one half of the omelette. Sprinkle cheese if using.
- Fold the omelette in half and continue cooking for another 1-2 minutes until fully set. Season with salt and pepper to taste.
- Garnish with fresh parsley and serve hot.
Notes
- For extra flavor, add chopped tomatoes or bell peppers.
- You can use store-bought egg whites to save time.
- Serve with avocado slices or a side salad for a light meal.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 1 omelette
- Calories: 150 (without cheese)
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 0mg