Spinach and mushroom egg white omelette. Read Customer Reviews & Find Best Sellers. Beat egg and egg whites in a small bowl. Mix in Parmesan cheese, Cheddar cheese, salt, red pepper flakes, garlic powder, nutmeg, and pepper.
Slide the spatula under the eggs and carefully flip them. Place the cheese, mushrooms, and spinach on half of the eggs and flip the other side on top of the toppings. When the cheese is melted, remove the omelet to a plate and serve.
Hey everyone, it's Jim, welcome to my recipe page. Today, I'm gonna show you how to prepare a special dish, spinach and mushroom egg white omelette. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
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Read Customer Reviews & Find Best Sellers. Beat egg and egg whites in a small bowl. Mix in Parmesan cheese, Cheddar cheese, salt, red pepper flakes, garlic powder, nutmeg, and pepper.
To begin with this recipe, we have to prepare a few ingredients. You can cook spinach and mushroom egg white omelette using 6 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Spinach and mushroom egg white omelette:
- {Prepare 3 of egg whites.
- {Prepare of As many slivered onions as you like.
- {Prepare 1 of medium to large size mushroom.
- {Get to taste of salt, pepper, and garlic to taste.
- {Prepare 10 leaves of baby spinach.
- {Get of Olive oil.
Add back the mushrooms, onions and spinach in the middle of the omelet and fold both sides into the middle. Let the omelet cook a minute and then slide it onto plate. Spinach, Mushroom and Havarti Egg White Omelette is a quick and easy, healthy breakfast meal that will sustain your hunger for hours. Place spinach on one half and sauteed mushrooms and bacon on the other half.
Instructions to make Spinach and mushroom egg white omelette:
- Saute slivered onions and sliced mushrooms in about 1/2 tablespoon olive oil until onions are translucent. Add spinach in the last minute or two of cooking. Salt, pepper, and garlic powder as desired..
- Separate the eggs or use the whites in a container..
- Beat the whites until they're just a little frothy. This will make your omelette a little more fluffy..
- With the pan you'll use set on medium-low and barely hot, use pan coating to keep the omelette from sticking (a hot pan scorches eggs and makes them scabby) pour your egg whites in, salt and pepper as you like. When it firms up, add your filling on one side, fold the other side over and slide onto your plate :-).
- Cheese, hot sauce or whatever toppings you like may be added.....
Use a spatula to fold omelet in half, being careful not to deflate your fluffy eggs. Lift edge of eggs with heat proof spatula to allow uncooked portions to flow underneath. Sprinkle mushroom mixture over half of omelet; top with provolone cheese. After flipping once, and letting it cook through, fill with most of the cheese, and all of the chicken, spinach and mushrooms. Sprinkle the remaining cheese on top and let melt.
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