Healthy
Egg white and mushroom omelette
A protein-rich, low-fat omelette with sauteed mushrooms.
VegetarianGluten-free
Ingredients
- 4 egg whites (140 g)
- 1 whole egg
- 100 g sliced mushrooms
- 1 clove of garlic
- 1 teaspoon extra virgin olive oil
- Chopped parsley to taste
- Salt and pepper to taste
Step-by-step
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- Put the garlic in the mixing bowl and chop 3 sec/speed 5.
- Add the oil and saute 2 min/120°C/speed 1.
- Add the mushrooms and saute 5 min/120°C/reverse/spoon speed.
- Drain the liquid they release and set aside.
- Put the whites, the egg, the salt and the pepper in the mixing bowl and beat 20 sec/speed 4.
- Mix the beaten egg with the mushrooms and the parsley.
- Set in a non-stick pan 3 minutes on each side and serve.
Tips
- Nutritional note: high in protein and very low in fat thanks to the egg whites.
- Drain the mushrooms well so the omelette does not turn out watery.
- Add spinach to raise the iron content.
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