Mushroom Omelette

This mushroom omelette is quick and easy to make, and provides a great healthy way to start your day. It is low in calories, fat, cholesterol, carbs, and high in protein. For the low carb diet followers, this egg white omelette recipe contains just 4.2g of net carbs.




Recipe Nutritional Profile: Diabetes Appropriate, Healthy Weight, Heart Healthy, High Protein, Gluten Free, Low Calories, Low Carbs, Low Cholesterol, Low Fat, Low GI, Low Sodium, Vegetarian.

Serves 1:

Preparation time: 5 min

Cooking time: 10 min

Mushroom Omelette Recipe
Nutrition Facts
Per 1 Serving
Amount Per Serving
Calories
120
Calories from Fat
25
% Daily Value*
Total Fat
3g
18%
Saturated Fat
0g
0%
Polyunsaturated Fat
Monounsaturated Fat
1g
Cholesterol
5mg
2%
Sodium
301mg
13%
Total Carbohydrates
5.5g
2%
Dietary Fiber
1.3g
4%
Sugars
1g
Protein
23g
46%
Vitamin A    3% Vitamin C    4%
Calcium    5% Iron    5%
Potassium    12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. The information provided here is approximate and does not include: possible substitutions, optional ingredients and ingredients to taste. How did we calculate Recipe Guidelines?

© Lose-Weight-With-Us.com


Ingredients:

4 egg whites;

3 sliced white mushrooms;

2 small spring onions, chopped;

1 tsp. fresh coriander finely chopped;

1 tbsp. reduced fat parmesan cheese, grated;

1 tbsp. of olive oil;

1 tbsp. of unsalted butter;

Salt and pepper to taste.

How to Cook an Omlette:

  1. Preheat a medium non sticky pan over a medium heat, and then add 1 tbsp. of olive oil and add a pinch of salt. When the oil is hot enough, sauté the leeks and mushrooms until they become slightly golden in color, then empty them onto a paper kitchen towel for the fat to drain. Wash the pan.
  2. In the bowl, whisk the egg whites together with 1 tbsp. of water and salt until frothy.
  3. Melt the butter in the non-sticky frying pan over a low heat, pour egg whites in tilting the pan to spread evenly and cook until the eggs begin to set, about 1 – 2 min, then loosen with a spatula and lift the egg mixture, letting the uncooked eggs run underneath and to the sides of the pan.
  4. When the eggs are set, spread the leeks, mushrooms, coriander and grated parmesan cheese over the top. Fold the omelette over and cook for another minute.
  5. Season the mushroom omelette with salt and pepper and serve it immediately.



You Might Also Like Other Mushroom Recipes:


Asparagus Pasta Salad With Mushroom

Aparagus Pasta Salad With Mushrooms and Olives

An excellent pasta salad will be ready in just 30 min, 416 kcal, low in GI, cholesterol and saturated fat. High in fiber, folate, vitamic C, Manganese and Iron. It is suitable for vegetarians.


Vegetable Frittata With Cauliflower and Mushrooms

Vegetable Frittata With Cauliflower and Mushrooms

Yummy breakfast frittata takes just 20 min from start to finish. It contains only 143 calories, low in GI, sodium, carbs; high in protein, riboflavin; gluten free and vegetarian.


Author: Lana Soko





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