Mushroom Omelet with Toasts

Ingredients

• Mushrooms1/2 cup (35 g)
• Egg1 count (55 g)
• Egg White2 count (80 g)
• Oil1/2 tablespoon (5 ml)
• Sliced Bread1 slice (40 g)

Instructions

1. 1

   Step 1

   Preheat a pan over medium heat and add some oil. While heating, slice the mushrooms.

2. 2

   Step 2

   Once heated, add the mushrooms, season to taste and sauté for 5 minutes over medium heat. Set aside.

3. 3

   Step 3

   Separately, place the egg in a bowl with the egg whites and season with salt and pepper to taste. Whisk until smooth.

4. 4

   Step 4

   Place a pan over medium heat. Once heated, add the rest of the oil and spread. Add the beaten eggs and spread.

5. 5

   Step 5

   Cover and cook over medium-low heat for about 2-4 minutes until slightly set.

6. 6

   Step 6

   Carefully flip the omelet using a spatula, lower the heat. Add the mushrooms to one half.

7. 7

   Step 7

   Fold and cook for 2-3 more minutes. Remove from heat.

8. 8

   Step 8

   Simultaneously, cut the bread in half and toast on both sides over low heat. Be careful not to let it burn.

9. 9

   Step 9

   Serve the mushroom omelet with toasts on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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