Mushroom Swiss Egg Whites Omelette

    15 minutes

    An excellent omelette recipe - good to use up leftover egg whites!! Ideal for a light lunch or diner.

    4 people made this

    Serves: 2 

    • 3 egg whites
    • 30 ml (1 1/2 tablespoons) milk
    • 6 fresh button mushroom
    • 1/4 cup grated Swiss cheese
    • knob of butter
    • salt and pepper to taste

    Preparation:5min  ›  Cook:10min  ›  Ready in:15min 

    1. Melt butter in frypan over low heat.
    2. Toss in mushrooms with a generous sprinkling of freshly ground black pepper.
    3. Stir fry mushrooms til soft
    4. Beat egg whites with milk and salt til frothy. Pour into pan.
    5. Wait for omelette to set before sprinkling cheese on top. Remove from heat once melted.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (2)


    Altered ingredient amounts. Added a clove of chopped garlic when cooking mushrooms and used grated cheddar cheese not Swiss  -  05 Dec 2010


    I'd never had an egg white omelette before but I had egg whites left over so here it is. With the mushrooms, garlic and cheese being the dominant flavours - it was fine - kind of like any other omelette.  -  05 Dec 2010