Power-up your morning with this protein-packed egg white omelet!
Total Time: 14 min.
Prep Time: 5 min.
Cooking Time: 9 min.
Yield: 1 serving
Prep Time: 5 min.
Cooking Time: 9 min.
Yield: 1 serving
Ingredients:
8 large egg whites (1 cup)
Ground black pepper (to taste; optional)
Nonstick cooking spray
¾ cup sliced mushrooms
2 green onions, chopped (reserve 1 for garnish)
½ medium tomato, chopped (reserve a small amount for garnish)
3 Tbsp. shredded cheddar cheese (¾ oz.)
8 large egg whites (1 cup)
Ground black pepper (to taste; optional)
Nonstick cooking spray
¾ cup sliced mushrooms
2 green onions, chopped (reserve 1 for garnish)
½ medium tomato, chopped (reserve a small amount for garnish)
3 Tbsp. shredded cheddar cheese (¾ oz.)
Preparation:
1. Combine egg whites with pepper (if desired) in a small bowl; whisk to blend. Set aside.
2. Heat a small nonstick skillet, lightly coated with spray, over medium heat.
3. Add mushrooms, green onion, and tomato; cook for 4 to 5 minutes, or until soft. Remove from skillet.
4. Place eggs in skillet; cook over medium-low heat. Do not stir. As eggs set, lift edges, letting uncooked portion flow underneath.
5. When eggs are almost set, add mushroom mixture and cheese; cook for 1 to 2 minutes, or until cheese starts to melt. Gently fold in half.
6. Garnish with green onion and tomato.
1. Combine egg whites with pepper (if desired) in a small bowl; whisk to blend. Set aside.
2. Heat a small nonstick skillet, lightly coated with spray, over medium heat.
3. Add mushrooms, green onion, and tomato; cook for 4 to 5 minutes, or until soft. Remove from skillet.
4. Place eggs in skillet; cook over medium-low heat. Do not stir. As eggs set, lift edges, letting uncooked portion flow underneath.
5. When eggs are almost set, add mushroom mixture and cheese; cook for 1 to 2 minutes, or until cheese starts to melt. Gently fold in half.
6. Garnish with green onion and tomato.
If you are following a Beachbody Diet you can follow the guidelines below.
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