An Actually Good Spinach and Mushroom Egg-White Omelette

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I’m not used to having egg white omelettes so I can’t assess if this is an “actually good” one compared to what they usually taste like. Having said that I can assess that it isn’t actually “good”. It kind of tastes like air, which means it must be a pretty depressing life if you’re a body builder/on a low carb diet. It didn’t taste disgusting, it was definitely edible, just definitely boring. No fun flavours or anything really, simply fuel. But on the plus side this is definitely good for you!

This recipe is protein packed, suitable for vegetarians and is from Gwyneth Paltrow’s book “It’s all good

1 omelette

  • 1 tablespoon extra virgin olive oil
  • 1 minced garlic clove
  • 12 thinly sliced button or crimini mushrooms
  • 1/4 yellow onion, thinly sliced
  • 2 handfuls of baby spinach
  • Sea salt
  • Freshly ground black pepper
  • 4 chicken or duck eggs
  • Cooking spray

Heat the olive oil in a nonstick pan over medium heat. Add the garlic and cook and stir for about 1 minute. Add the mushrooms and stir them into the garlic until they start to soften (about 1 minute). Add the onion and cook until all the vegetables are soft and just beginning to brown, which should be about 10 minutes. Add the spinach and stir until it wilts- about 1 minute. Season the mixture and set aside.

Meanwhile separate the egg whites from their yolks, whisk the egg whites in a bowl with a pinch of salt and pepper until they’re foamy.

Spray a small nonstick pan with cooking spray and put it over a medium heat. Add the egg whites and cook for about 1 minute. Cover the pan and cook for an additional minute or until the top of the egg whites is set and opaque. Top half of the omelet with the reserved spinach and mushroom mixture and fold in two. Serve.

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