Egg White Omelette with Mushrooms and Onions

Instructions

1. 01

   Prepare the Ingredients: Wash and slice the mushrooms. Thinly slice the onion and separate the egg whites if using whole eggs.

2. 02

   Cook the Vegetables: Heat olive oil in a non-stick skillet over medium heat. Add the sliced onions and cook for 2–3 minutes until softened. Add the mushrooms and sauté for another 4–5 minutes until tender and lightly browned.

3. 03

   Season the Vegetables: Sprinkle a pinch of salt and black pepper over the mushrooms and onions. Stir well and spread them evenly across the pan.

4. 04

   Add the Egg Whites: Pour the egg whites over the sautéed vegetables. Tilt the pan gently so the egg whites cover the entire surface.

5. 05

   Cook the Omelette: Cook on low to medium heat for 3–4 minutes until the egg whites are fully set. Avoid stirring during this stage to allow the omelette to form properly.

6. 06

   Fold and Serve: Carefully fold the omelette in half using a spatula. Cook for another 30 seconds, then transfer to a serving plate. Garnish with fresh parsley if desired.