Egg White and Mushroom Omelet

Ingredients

• Egg white

  Raw, fresh eggs

  8 large or 264g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  4 tbsp or 61g

• Salt

  Table

  2 dash or 0.8g

• Pepper

  Spices, black

  2 dash or 0.2g

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Mushrooms

  White, raw

  2 cup, pieces or slices or 140g

Directions

1. Whisk the egg whites, milk, salt, and pepper in a medium bowl until thoroughly combined. Set a serving plate aside.
2. Heat olive oil in an 8-inch nonstick frying pan over medium heat until foaming. Add mushrooms and cook until tender, about 5-10 minutes. Remove from pan.
3. Add the egg mixture to the pan and stir constantly with a rubber spatula, moving the eggs around the pan until they form small curds, about 2 to 3 minutes.
4. Gently shake the pan and use the spatula to spread the egg mixture evenly across the pan.
5. Remove the pan from heat. Top the eggs with the mushrooms. Using the spatula, fold a third of the omelet over onto itself. Gently push the folded side of the omelet toward the edge of the pan.
6. Tilt the pan over the serving plate and roll the omelet onto the plate, seam side down. Serve immediately.