Loaded Egg-White Omelette
13 min441 kcal each
A big, fluffy omelette with mushrooms, peppers, spinach and melted mozzarella, with a slice of toast.
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Plan this recipeIngredients
for 1 serving- Egg2 piece
- Egg whites150 g
- Mushrooms60 g
- Red bell pepper½ piece
- Baby spinach30 g
- Mozzarella, grated25 g
- Whole-wheat bread1 slice
- Olive oil1 tsp
- Black pepper1 pinch
Method
Prep 5 min · cook 8 min- Soften the sliced mushrooms and pepper in the oil for 4 minutes, add the spinach to wilt, then tip them out.
- Pour the whisked eggs and whites into the pan over medium-low heat. Pull the edges to the centre as they set.
- When it is almost set, spoon the vegetables and mozzarella over one half.
- Fold, cook for 30 seconds more and slide it onto a plate with the toast.
Nutrition
per servingCal
441
Protein
42g
Carbs
23g
Fat
20g
Of 20g of fat per serving, 6.6g is saturated.
