Mushroom, Artichoke, and Basil Egg-White Omelet

Total Time
Prep 8 mins
Cook 12 mins

Many are the times that we have omelets for dinner. I like them for any meal! This version lightens up by using just egg whites (saving the yolks for another dish - such as a flan) and a veggie-cheese filling. This is based loosely on a recipe that I found in Country Home Newsletter, December '08 Edition.

Ingredients Nutrition


  1. In an 8-inch nonstick skillet cook mushrooms, roasted garlic, garlic salt or sea salt, and crushed red pepper flakes, in 1 teaspoon hot olive oil for 5 minutes or until mushrooms are tender, stirring occasionally.
  2. Stir in artichoke hearts; transfer mushrooms mixture to a small bowl; set aside.
  3. Cool skillet slightly.
  4. In a small bowl whisk egg whites with a fork just until frothy.
  5. Wipe out skillet with a clean paper towel; coat skillet with nonstick spray or brush with additional olive oil.
  6. Sprinkle basil ( we used parsely & chives - personal preference - don't like basil) in the center of skillet to within an inch of skillet edge.
  7. Slowly pour egg white mixture around edge of the basil or parsely-chive mixture and then over top of basil or parsely-chive mixture.
  8. Place skillet over medium heat.
  9. As egg starts to set, use a heat-proof spatula to gently lift edges of set egg, tilting pan to let liquid egg mixture run under set egg.
  10. Continue this process until egg is set but still shiny.
  11. Sprinkle 2 tablespoons of the cheese across center.
  12. Top with mushroom mixture.
  13. With spatula, lift and fold one side of the omelet up over the filling.
  14. Repeat with remaining side of omelet.
  15. Remove from heat; carefully transfer to a plate.
  16. Top with sweet red pepper, remaining cheese, and black pepper.
  17. Serve with dressed salad if desired.