Egg White Omelette - Egg White – Olive Oil – Garlic Powder – Spring Onions – Salt – Ground Pepper MUSHROOM FILLING – Olive Oil – Garlic Clove
Place the egg whites in a bowl and beat the egg whites with salt, pepper, garlic powder, and spring onion slices. Set aside while cooking the filling.
Heat a non-stick skillet over medium heat and warm olive oil. When hot, add sliced mushrooms and stir fry for a few minutes until golden brown.
Pour olive oil, warm it up, and spread it evenly into the pan. Reduce to medium-low heat, add beaten egg whites, and tilt the pan again to spread the egg mixture all over the pan.
Once the middle of the omelette starts to set, sprinkle cheese – if used – on one half of the egg white omelette and top with cooked mushrooms and chopped cherry tomatoes.
Fold the egg white omelette in half, reduce to low heat, and cook until the cheese is melted and the filling is warm.
Serving: 1 Omelette Makes: 1 Omelette
Prep: 10 Minutes Cook: 5 Minutes