Mushroom, Artichoke, and Basil Egg-White Omelet
Ready In: 20 mins
Serves: 1
Yields: 1 Omelet
Ingredients
- 1⁄2 cup sliced cremini mushrooms or 1⁄2 cup button mushroom
- 1⁄4 cup drained coarsely chopped artichoke heart
- 1⁄8 teaspoon roasted garlic (or more) or 1⁄8 teaspoon garlic salt (or more)
- sea salt
- 1 -2 pinch crushed red pepper flakes
- 1 teaspoon olive oil
- 1⁄4 cup drained coarsely chopped artichoke heart
- 3 egg whites (or 1 whole egg and 2 egg white)
- nonstick cooking spray or olive oil
- 2 tablespoons coarsely chopped fresh basil (we don't like basil, personal preference, we like parsely-chive mixture)
- 3 tablespoons shredded Italian cheese blend
- 1⁄4 cup chopped sweet red pepper
- cracked black pepper
- mixed baby greens, salad with
- vinaigrette (optional)
Directions
- 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.
- Stir in artichoke hearts; transfer mushrooms mixture to a small bowl; set aside.
- Cool skillet slightly.
- In a small bowl whisk egg whites with a fork just until frothy.
- Wipe out skillet with a clean paper towel; coat skillet with nonstick spray or brush with additional olive oil.
- Sprinkle basil ( we used parsely & chives - personal preference - don't like basil) in the center of skillet to within an inch of skillet edge.
- Slowly pour egg white mixture around edge of the basil or parsely-chive mixture and then over top of basil or parsely-chive mixture.
- Place skillet over medium heat.
- 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.
- Continue this process until egg is set but still shiny.
- Sprinkle 2 tablespoons of the cheese across center.
- Top with mushroom mixture.
- With spatula, lift and fold one side of the omelet up over the filling.
- Repeat with remaining side of omelet.
- Remove from heat; carefully transfer to a plate.
- Top with sweet red pepper, remaining cheese, and black pepper.
- Serve with dressed salad if desired.
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