How many calories are in Egg White Omelet with Mushrooms?
Egg White Omelet with Mushrooms has about 116 calories per serving based on the current ingredient list and serving size on this page.
InternationalBreakfastVegetarianGluten FreeKetoLow CarbUnder 300 CaloriesQuick Meals30 Minute Meals
Egg White Omelet with Mushrooms
Egg White Omelet with Mushrooms is a Breakfast international recipe with 116 calories per serving, nutrition details, and step-by-step preparation guidance.
Calories
116 kcal
Total Time
15 min
Servings
1
Protein
14.3 g
About This Recipe
The story behind Egg White Omelet with Mushrooms
Egg White Omelet with Mushrooms is a breakfast recipe with broad, cross-cultural appeal rather than roots in a single national cuisine. Dishes like this travel easily between kitchens and regions, picking up local ingredients and techniques along the way, which is why you will find so many variations built around egg white, mushrooms, and oil.
Like most enduring breakfast recipes, this one is less about a rigid formula and more about balance. The version on this page is written for 1 serving and lands at roughly 116 calories each, so you can see exactly how it fits your day before you start cooking.
Plan for about 15 minutes from start to finish. The steps below keep the method approachable for a home cook while staying close to the flavors that make Egg White Omelet with Mushrooms worth coming back to.
Ingredients
- Egg White3 count (120 g)
- Mushrooms1/2 cup (35 g)
- Oil1/2 tablespoon (5 ml)
- Parsley1 tablespoon (4 g)
Instructions
- 1
Step 1
Slice the mushrooms.
- 2
Step 2
In a bowl place the egg whites and add salt and pepper to taste. Optional: Add ground chili.
- 3
Step 3
Beat and then add the mushrooms.
- 4
Step 4
Place a pan over medium heat. Once heated, pour the oil, spread and add the mixture.
- 5
Step 5
Cover and cook over medium-low heat for about 4 minutes until slightly set.
- 6
Step 6
Flip using a spatula, lower the heat and continue cooking for 1-2 minutes until done. Set aside.
- 7
Step 7
Serve the egg white omelet with mushrooms and sprinkle with chopped parsley.
Nutrition Snapshot
Macros and micros at a glance
39/ 100
Forkd Score · Limited
This recipe scores well for protein density relative to its per-serving calories.
Calories
116
Protein
14.3g
Carbs
2.3g
Fat
5g
Fiber
0.5g
Micronutrients
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Download Forkd AI on the App StoreDiet and Allergen Guide
Vegetarian
Yes
Vegan
No
Gluten Free
Yes
Dairy Free
No
Allergens
EggTree NutGluten
Meal Prep and Storage
Make it easier to prep ahead
Egg White Omelet with Mushrooms can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.
Frequently Asked Questions
Common questions about Egg White Omelet with Mushrooms
How long does Egg White Omelet with Mushrooms take to make?
Egg White Omelet with Mushrooms takes about 15 minutes from start to finish. That is roughly about 15 minutes of prep. Actual times vary with your equipment and how much you prep in advance.
What ingredients can I substitute in Egg White Omelet with Mushrooms?
Most ingredients in Egg White Omelet with Mushrooms can be swapped for what you have on hand. Keep substitutions in the same role, trade one vegetable for another, one starch for another, or a protein for a similar protein, so cooking times and texture stay close. Larger swaps will shift the calories and macros shown on this page.
How should I store leftover Egg White Omelet with Mushrooms?
Egg White Omelet with Mushrooms can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style. Let it cool before sealing, and keep it refrigerated rather than at room temperature.
Can I freeze Egg White Omelet with Mushrooms?
Yes, Egg White Omelet with Mushrooms generally freezes well. Cool it completely, portion it into airtight freezer-safe containers, and freeze for up to 2 to 3 months. Thaw overnight in the fridge before reheating.
How do I reheat Egg White Omelet with Mushrooms?
Reheat Egg White Omelet with Mushrooms gently until it is piping hot throughout. The microwave is quickest for single portions, while the stovetop or oven keeps the texture closer to fresh. Add a splash of water or oil if it looks dry.
Can I scale Egg White Omelet with Mushrooms up or down?
Yes. Egg White Omelet with Mushrooms is written for 1 serving, and you can multiply or divide every ingredient by the same factor to scale it. Keep the ratios identical and check for doneness rather than watching the clock, since cooking times change only slightly. The calories and macros above are per serving, so they stay the same when you scale evenly.
What pan or dish should I use for Egg White Omelet with Mushrooms?
A nonstick skillet or a small baking dish handles Egg White Omelet with Mushrooms well, depending on whether it is cooked on the stovetop or in the oven.
How do I know when Egg White Omelet with Mushrooms is cooked properly?
Egg White Omelet with Mushrooms is ready when the egg white is fully cooked through, no pink in the center for meat, opaque and flaky for fish, and set for eggs. Checking the thickest part with a thermometer or a clean cut is the most reliable test.
Is Egg White Omelet with Mushrooms suitable for vegetarians?
Yes. Egg White Omelet with Mushrooms is suitable for vegetarians as written.
Is Egg White Omelet with Mushrooms gluten-free?
Yes. Egg White Omelet with Mushrooms is gluten-free as written, but always double-check packaged ingredients if cross-contact matters to you.
Are there any allergen ingredients in Egg White Omelet with Mushrooms?
Yes. This recipe includes Egg, Tree Nut, and Gluten. Always review ingredient labels if you are cooking for an allergy-sensitive household.
Can I make Egg White Omelet with Mushrooms ahead of time?
Egg White Omelet with Mushrooms can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.
How can I adjust Egg White Omelet with Mushrooms for my calorie or macro goals?
To make Egg White Omelet with Mushrooms higher in protein, add a lean protein source or swap part of the starch for a higher-protein ingredient. To lower calories, reduce calorie-dense toppings or oils while keeping the core ingredients the same.
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