Egg White Omelette with Sauteed Mushrooms
Breakfast

Egg White Omelette with Sauteed Mushrooms

This fluffy egg white omelets packed with sauteed mushrooms, onions, tomatoes and capsicum. It’s quick to make, easy on the stomach, and rich in nutrients without the extra fat.

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Ingredients

  • 100 g Egg whites
  • 100 g Mushroom (Button)
  • 20 g Onion (chopped)
  • 20 g Tomato (chopped)
  • 20 g Capsicum (chopped)
  • 10 g Spinach leaves (chopped)
  • 3 g Oil
  • 1 pinch Salt, black pepper, herbs To taste Oregano, chili flakes, turmeric, etc.

Preparation Method

  1. Heat oil in a non-stick pan. Add onions, mushrooms, tomato, and capsicum. Sautee for 4-5 minutes till softened. Season with salt and pepper.
  2. Beat egg whites with a pinch of salt. Pour into a lightly oiled pan.
  3. When the base starts to set, add sauteed veggies on one side. Fold the omelets and cook for another 1-2 minutes.
  4. Serve hot with a side of green salad or as Dietician prescribed.
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