Egg White Omelette Recipe
Ingredients
| Vegetable oil | 2 Teaspoon | |
| Onion | 1 Small | |
| Mushrooms | 1/2 Cup (16 tbs), sliced | |
| Pinch of dried or minced fresh marjoram, thyme, or basil | ||
| Ground black pepper | 1 Dash | |
| Egg whites | 6 | |
| Water | 1 Tablespoon | |
| 1/4 cup grated cheddar, Swiss, Jarlsberg, Monterey Jack, or mozzarella cheese | ||
| Salt | To Taste | |
Directions
Heat the oil in an 8-inch skillet and saute the onion for about 5 minutes, until softened.
Add the mushrooms and the herb of your choice and continue to saute, stirring frequendy.
In a small bowl, beat together the salt, pepper, egg whites and water with a fork until frothy.
Pour evenly over the sauteed vegetables and cook on low heat until the egg whites are opaque and almost firm.
Sprinkle the grated cheese on top.
When the cheese begins to melt, fold the omelet in half and cook for another minute.
Slice the folded omelet into two pieces and serve immediately.
Add the mushrooms and the herb of your choice and continue to saute, stirring frequendy.
In a small bowl, beat together the salt, pepper, egg whites and water with a fork until frothy.
Pour evenly over the sauteed vegetables and cook on low heat until the egg whites are opaque and almost firm.
Sprinkle the grated cheese on top.
When the cheese begins to melt, fold the omelet in half and cook for another minute.
Slice the folded omelet into two pieces and serve immediately.
Chef
