Below I offer you one of my morning favorites – the omelet. There are infinite ways to make this dish, and I’m giving you two of my go-to recipes.

You’ll notice right away that both of these omelet recipes call for egg whites – and only one whole egg total. By cooking just the egg whites, you cut your calories by more than half. This method provides less fat, carbs and cholesterol, too. You’ll also retain a great deal of protein. By virtually eliminating the yolks, will you miss the flavor? Not with my recipes. You’ll get a punch of flavors with ingredients like fresh herbs, caramelized onions and avocado.

Onion and Mushroom Omelets

Once you make an omelet by this method, you won’t make them any other way – it is so easy, and foolproof.

  • Yield: 2 1x

Ingredients

Scale
  • 2 teaspoons butter
  • 1 medium onion, thinly sliced
  • 2 cups sliced mushrooms
  • 2 tablespoons balsamic vinegar
  • 6 egg whites
  • 2 tablespoons nonfat or reduced fat milk
  • 2 tablespoons chopped fresh parsley

Instructions

  1. In a large nonstick frying pan, melt the butter over medium heat. Add the onion and cook until golden brown, about 4 to 5 minutes. Add the mushrooms and vinegar and cook until the mushrooms are tender, around 3 minutes. Transfer to a small bowl.
  2. In a large bowl, combine the egg whites, milk, salt and pepper to taste and whisk until well mixed.
  3. Generously coat a nonstick omelette-size frying pan with cooking spray and heat over medium heat. Place egg white mixture in pan and cook for 1 minute, then spread the onion mixture over half of the eggs. Cover, reduce heat to medium-low and cook until the eggs are cooked through and the center of the omelette is set, 4 to 5 minutes. Using a wide spatula, loosen the underside of each omelet that doesn’t have the onion mixture on it, fold in half to enclose the onion mixture, cover and cook for 1 minute more.
  4. Slide the omelette onto a plate and garnish with chopped parsley. If making more than two, place cooked omelettes in a covered baking dish at 250 degrees to keep warm.

Notes

Variation: Can substitute 1 1/2 cups egg substitute for the egg whites and milk.

Onion and Mushroom Omelets

Once you make an omelet by this method, you won’t make them any other way – it is so easy, and foolproof.

  • Yield: 2 1x

Ingredients

Scale
  • 2 teaspoons butter
  • 1 medium onion, thinly sliced
  • 2 cups sliced mushrooms
  • 2 tablespoons balsamic vinegar
  • 6 egg whites
  • 2 tablespoons nonfat or reduced fat milk
  • 2 tablespoons chopped fresh parsley

Instructions

  1. In a large nonstick frying pan, melt the butter over medium heat. Add the onion and cook until golden brown, about 4 to 5 minutes. Add the mushrooms and vinegar and cook until the mushrooms are tender, around 3 minutes. Transfer to a small bowl.
  2. In a large bowl, combine the egg whites, milk, salt and pepper to taste and whisk until well mixed.
  3. Generously coat a nonstick omelette-size frying pan with cooking spray and heat over medium heat. Place egg white mixture in pan and cook for 1 minute, then spread the onion mixture over half of the eggs. Cover, reduce heat to medium-low and cook until the eggs are cooked through and the center of the omelette is set, 4 to 5 minutes. Using a wide spatula, loosen the underside of each omelet that doesn’t have the onion mixture on it, fold in half to enclose the onion mixture, cover and cook for 1 minute more.
  4. Slide the omelette onto a plate and garnish with chopped parsley. If making more than two, place cooked omelettes in a covered baking dish at 250 degrees to keep warm.

Notes

Variation: Can substitute 1 1/2 cups egg substitute for the egg whites and milk.

 

Lee Clayton Roper

Welcome!

I’m Lee Clayton Roper, and I’m passionate about making cooking and entertaining easy, elegant and fun. Here you’ll find scrumptious recipes, helpful tips and seasonal menus that will spark inspiration in your kitchen!
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Access more recipes in Lee's award-winning book, Fresh Tastes!

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