Spinach & Mushroom Egg White Omelette
A fluffy high-protein omelette loaded with spinach and mushrooms, made mostly with egg whites so it stays light but keeps you full for hours.
Nutrition per serving
Ingredients
- 8 large egg whites
- 2 whole large eggs
- 200 g fresh spinach, washed and roughly chopped
- 200 g button mushrooms, thinly sliced
- 1 small onion, finely chopped (about 80 g)
- 40 g low-fat cheddar or feta cheese, crumbled
- 4 tsp olive oil, divided
- 1/2 tsp salt, or to taste
- 1/2 tsp black pepper
- 1/4 tsp red chili flakes
- 1/4 tsp garlic powder
- 2 tbsp fresh coriander or parsley, chopped, to garnish
Instructions
Heat 2 tsp olive oil in a large non-stick pan over medium heat. Add the onion and mushrooms and sauté for 4–5 minutes until the mushrooms turn golden and release their water.
Add the spinach and cook for 2 minutes until it wilts completely. Season with a pinch of salt and pepper, then transfer the vegetables to a plate.
In a large bowl, whisk the egg whites and whole eggs with the remaining salt, black pepper, chili flakes, and garlic powder until slightly frothy.
Wipe the pan clean, heat the remaining 2 tsp olive oil over medium-low heat, and pour in half the egg mixture, swirling to coat the base.
Cook for 2–3 minutes until the edges set but the top is still slightly wet. Spoon half the vegetable filling over one side and sprinkle with half the cheese.
Fold the omelette in half, slide it onto a plate, and garnish with fresh coriander. Repeat with the remaining mixture for the second omelette.
Serve hot, on its own or with a slice of whole-grain toast.
A fluffy high-protein omelette loaded with spinach and mushrooms, made mostly with egg whites so it stays light but keeps you full for hours. Ready in 20 minutes with one pan — perfect for weight-loss breakfasts that actually taste good.
