Mushroom Omelette
Any type of vegetable can be used in this recipe, including capsicum and tomato. The omelette can be folded over or can be left as is. You can either saute the spinach with the mushrooms or serve with fresh spinach leaves for crunch. This recipe is low sodium, low sugar, low saturated fat, low carb and high protein.
1
Serves
219
Calories
19.5g
Protein
272g
Serving Size
Ingredients
- 1 egg
- 1 egg white
- 1-2 tsp. chopped chives
- 4 cup mushrooms, sliced
- 2 tbsp. low fat milk
- 1/4 onion, diced
- Handful of baby spinach
- Splash Worcestershire Sauce
Method
- 1Place eggs, chives, milk in a bowl and whisk with fork, set aside.
- 2Heat a small non-stick pan with cooking spray and sauté onion and mushrooms until softened, then add a splash of worcestershire sauce and season with S & P, set aside.
- 3Spray the pan again and pour in egg mixture, cooking on low heat, approx 4-5 minutes or until the egg has cooked nearly through. Flip over or place under grill to cook other side.
- 4Once cooked to your liking, slide onto a plate; add the mushroom/onion mix, sliced tomato and spinach.
- 5Enjoy!