White Omelet
Prep: 10 min
Cook: 15 min
Total: 25 min
Serves: 2
5,520 views
Light on yolks but heavy on flavor, this egg-white omelet proves that a lean breakfast need not be a boring one. Sauteed mushrooms, sweet red pepper, onion, and crispy bacon give every fold a savory, hearty bite. Whipping the whites first keeps things airy and tender. It is a satisfying morning plate for anyone watching cholesterol without wanting to sacrifice taste.
Ingredients
Ingredients
- 1 - Red Pepper
- 1 Cup Mushrooms
- 1 Small Onion
- 3 Slices Bacon
- 6 - Egg Whites
Directions
Directions
- Preheat frying pan on medium heat, add non-egg ingredients.
- Cook to desired level of tenderness.
- Separate egg yolk from egg whites while cooking other items.
- Add water, Milk or if using a can of mushrooms, drain liquid from mushrooms into egg whites.
- Beat for about a minute.
- Add egg whites to contents of frying pan.
- Stir occasionally or lift sides of omelette and tilt pan slightly to let top liquid drain below cooked portions.
- Once most of the liquid is drained from above cooked egg, divide pan into manageable portions and flip to cook top.
Nutrition
Per serving · 2 servingsCalories
150
Fat
7 g
Saturated fat
2 g
Carbohydrates
8 g
Sugar
2 g
Fiber
2 g
Protein
14 g
Sodium
600 mg
Cholesterol
0 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 1 - Red Pepper
- 1 Cup Mushrooms
- 1 Small Onion
- 3 Slices Bacon
- 6 - Egg Whites
