Mushroom and Egg White Omelet

By courtneyepowell

Ingredients

• 2 tablespoons olive oil
• 4 button mushrooms, sliced
• 2 scallions, sliced
• 4 large egg whites
• kosher salt and black pepper
• 1 ounce Cheddar, shredded (1/4 cup)

Details

Servings 1

Preparation

Step 1

Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Add the mushrooms and scallions and cook, stirring often, until tender, 2 to 3 minutes; remove from the skillet.

In a medium bowl, beat the egg whites with ¼ teaspoon each salt and pepper. Return the skillet to medium heat, heat the remaining tablespoon of oil, then cook the egg whites until they begin to set, 1 to 2 minutes.

Top with the vegetables and Cheddar. Fold the egg whites over the filling.