Cheese and Mushroom Omelet

Ingredients

• Egg White2 count (80 g)
• Egg1 count (55 g)
• Mushrooms1/2 cup (35 g)
• Cheese1 slice (25 g)
• Parsley1 tablespoon (4 g)
• Oil1 teaspoon (3 ml)

Instructions

1. 1

   Step 1

   Set the egg yolks aside from the egg whites.

2. 2

   Step 2

   Place the egg whites in a bowl. Season with salt and pepper and beat with a fork.

3. 3

   Step 3

   Slice the mushrooms and cut the cheese into small pieces. Add to the mixture and mix.

4. 4

   Step 4

   You can use fresh/white, mozzarella or ricotta cheese.

5. 5

   Step 5

   Place a pan over medium heat. Once heated, pour in the oil, spread and add to the mixture.

6. 6

   Step 6

   Cook over medium-low heat for about 4 minutes until slightly set.

7. 7

   Step 7

   Flip the omelette carefully using a spatula, lower the heat and finish cooking.

8. 8

   Step 8

   Serve the cheese and mushroom omelet on a plate. Sprinkle with chopped parsley.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Cheese and Mushroom Omelet can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.