Mushroom Swiss Egg Whites Omelette
(1)
15 minutes
An excellent omelette recipe - good to use up leftover egg whites!! Ideal for a light lunch or diner.
Ioyces
4 people made this
Ingredients
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
Directions
Preparation:5min ›
Cook:10min ›
Ready in:15min
- Melt butter in frypan over low heat.
- Toss in mushrooms with a generous sprinkling of freshly ground black pepper.
- Stir fry mushrooms til soft
- Beat egg whites with milk and salt til frothy. Pour into pan.
- Wait for omelette to set before sprinkling cheese on top. Remove from heat once melted.
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Reviews and Ratings
Global Ratings:
(1)
Reviews in English (2)
0
Altered ingredient amounts. Added a clove of chopped garlic when cooking mushrooms and used grated cheddar cheese not Swiss - 05 Dec 2010
0
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