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Egg Omelet Recipe – 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


  • 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


  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.


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