Easy Recipe
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.
1
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.
2
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.
3
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.
4
Fold the egg white omelette in half, reduce to low heat, and cook until the cheese is melted and the filling is warm.
5
SERVINGS
TIME
Serving: 1 Omelette Makes: 1 Omelette
Prep: 10 Minutes Cook: 5 Minutes