Lose Weight Low Carb Diet Recipes Mushroom Omelette

Mushroom Omelette

This mushroom omelette is quick and easy to make, and provides a great healthy way to start your day. It is low in calories, fat, cholesterol, carbs, and high in protein. For the low carb diet followers, this egg white omelette recipe contains just 4.2g of net carbs.

Recipe Nutritional Profile: Diabetes Appropriate, Healthy Weight, Heart Healthy, High Protein, Gluten Free, Low Calories, Low Carbs, Low Cholesterol, Low Fat, Low GI, Low Sodium, Vegetarian.

Serves 1:

Preparation time: 5 min

Cooking time: 10 min

Per 1 Serving

Amount Per Serving

Calories

120

Calories from Fat

% Daily Value^*

Total Fat

18%

Saturated Fat

Polyunsaturated Fat

Monounsaturated Fat

Cholesterol

5mg

Sodium

301mg

13%

Total Carbohydrates

5.5g

Dietary Fiber

1.3g

Sugars

Protein

23g

46%

Vitamin A 3%	•	Vitamin C 4%
Calcium 5%	•	Iron 5%
Potassium 12%	•

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. The information provided here is approximate and does not include: possible substitutions, optional ingredients and ingredients to taste. How did we calculate Recipe Guidelines?

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Ingredients:

4 egg whites;

3 sliced white mushrooms;

2 small spring onions, chopped;

1 tsp. fresh coriander finely chopped;

1 tbsp. reduced fat parmesan cheese, grated;

1 tbsp. of olive oil;

1 tbsp. of unsalted butter;

Salt and pepper to taste.

How to Cook an Omlette:

Preheat a medium non sticky pan over a medium heat, and then add 1 tbsp. of olive oil and add a pinch of salt. When the oil is hot enough, sauté the leeks and mushrooms until they become slightly golden in color, then empty them onto a paper kitchen towel for the fat to drain. Wash the pan.
In the bowl, whisk the egg whites together with 1 tbsp. of water and salt until frothy.
Melt the butter in the non-sticky frying pan over a low heat, pour egg whites in tilting the pan to spread evenly and cook until the eggs begin to set, about 1 – 2 min, then loosen with a spatula and lift the egg mixture, letting the uncooked eggs run underneath and to the sides of the pan.
When the eggs are set, spread the leeks, mushrooms, coriander and grated parmesan cheese over the top. Fold the omelette over and cook for another minute.
Season the mushroom omelette with salt and pepper and serve it immediately.

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Vegetable Frittata With Cauliflower and Mushrooms

Yummy breakfast frittata takes just 20 min from start to finish. It contains only 143 calories, low in GI, sodium, carbs; high in protein, riboflavin; gluten free and vegetarian.

Author: Lana Soko