Egg White Omelet with Mushrooms, Tomato, and Cheddar



  • 8 large egg whites (1 cup)
  • Ground black pepper (to taste; optional)
  • Nonstick cooking spray
  • ¾ cup sliced mushrooms
  • 2 green onions, chopped (reserve 1 for garnish)
  • ½ medium tomato, chopped (reserve a small amount for garnish)
  • 3 Tbsp. shredded cheddar cheese (¾ oz.)


  1. Combine egg whites with pepper (if desired) in a small bowl; whisk to blend. Set aside.
  2. Heat a small nonstick skillet, lightly coated with spray, over medium heat.
  3. Add mushrooms, green onion, and tomato; cook for 4 to 5 minutes, or until soft. Remove from skillet.
  4. Place eggs in skillet; cook over medium-low heat. Do not stir. As eggs set, lift edges, letting uncooked portion flow underneath.
  5. When eggs are almost set, add mushroom mixture and cheese; cook for 1 to 2 minutes, or until cheese starts to melt. Gently fold in half.
  6. Garnish with green onion and tomato.

Nutritional Information:

  • Calories: 253
  • Fat: 8 g
  • Saturated Fat: 5 g
  • Cholesterol: 22 mg
  • Sodium: 579 mg
  • Carbohydrate: 8 g
  • Fiber: 2 g
  • Sugar: 6 g
  • Protein: 36 g

Egg White Omelet with Mushrooms, Tomato, and Cheddar

Recipe Card powered by Delicious Recipes

Leave a Reply

Your email address will not be published.