Description
If you want a breakfast that’s quick, filling, and energizing without feeling heavy, this Spinach and Mushroom Egg White Omelette is a perfect choice. It’s fluffy, savory, and loaded with nutrients, yet comes together in just minutes. Great for busy mornings or post-workout meals, it delivers clean protein and fresh flavor in every bite.
Ingredients
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4 large egg whites
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½ cup fresh spinach, chopped
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½ cup mushrooms, sliced
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1 tbsp finely diced onion (optional)
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1 tsp olive oil or nonstick spray
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Salt and black pepper, to taste
Optional toppings
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Crumbled feta
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Avocado slices
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Hot sauce or fresh herbs
Instructions
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Prep ingredients
Chop spinach, slice mushrooms, and dice onion if using. -
Cook the vegetables
Heat oil in an 8-inch nonstick skillet over medium heat.
Add mushrooms and onion. Cook 3–4 minutes until softened and lightly browned. -
Add spinach
Stir in spinach and cook about 1 minute until wilted.
Transfer vegetables to a plate. -
Cook the egg whites
Lightly recoat the pan if needed. Pour in egg whites and season with salt and pepper.
Tilt pan to spread evenly. -
Set and fill
When edges are set, gently lift them with a spatula and tilt the pan so uncooked egg flows underneath.
Once mostly set, add vegetables to one half. -
Fold and finish
Fold the omelette over the filling. Cook 30–60 seconds more, then slide onto a plate.
Notes
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Use medium heat — too high makes egg whites rubbery.
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Don’t overcook — remove when just set for the best texture.
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Cook veggies first — this prevents excess moisture.
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Use a good nonstick pan — it makes folding much easier.
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Add herbs to the whites — chopped chives or parsley boost flavor.