Mushroom, Artichoke, and Basil Egg-White Omelet

May 10, 2023May 10, 20230 1
Healthy and delicious Mushroom, Artichoke, and Basil Egg-White Omelet recipe
in Breakfast/Brunch

Prep

5 min

Cook

10 min

Ready In

15 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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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 do n'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 )

Nutrision Information

Servings Per Recipe
1
Calories
323
Sugar
5g
Fat
16g
Mushroom, Artichoke, and Basil Egg-White Omelet is a healthy and delicious breakfast recipe that is perfect for those who want a nutritious meal to start their day. This omelet is made with sliced cremini mushrooms, artichoke hearts, garlic, basil, Italian cheese blend, and egg whites. It is a low-fat, low-calorie meal that is packed with vitamins, minerals, protein, and fiber. This omelet is easy to make and can be customized with your favorite ingredients. Serve it with mixed baby greens and vinaigrette (optional) for a complete and satisfying breakfast. Enjoy!

Instructions

1.In a small bowl, whisk together the egg whites, roasted garlic (or garlic salt), sea salt, and crushed red pepper flakes.
2.In a nonstick skillet, heat olive oil over medium-high heat. Add mushrooms and cook for 1-2 minutes, stirring occasionally, until lightly browned.
3.Add the chopped artichoke hearts and sauté for another 1-2 minutes.
4.Reduce heat to medium and pour the egg mixture into the hot skillet.
5.Cook the omelet, occasionally lifting the edges with a spatula to allow the uncooked egg to flow under the omelet.
6.When the top of the omelet is just set, sprinkle the shredded Italian cheese blend and fresh chopped basil on top.
7.Use a spatula to fold the omelet in half. Let it cook for another minute or until the cheese is melted.
8.Sprinkle chopped sweet red pepper and cracked black pepper on top. Serve with mixed baby greens and vinaigrette (optional).

PROS

This Mushroom, Artichoke, and Basil Egg-White Omelet is a healthy and delicious breakfast that is packed with protein, fiber, and vitamins.

It is a great way to start your day with a nutritious meal that will keep you full and energized all morning.

CONS

Some people may not enjoy the taste of artichokes or mushrooms, which are key ingredients in this omelet.

Cooking an omelet can also be tricky, and it may take some practice to get it just right.

HEALTH & BENEFITS

Egg whites are a low-fat, low-calorie source of protein that can help promote muscle growth and repair.
Mushrooms are rich in antioxidants, fiber, and B-vitamins that can help support a healthy immune system and reduce the risk of chronic diseases.
Artichokes are a good source of fiber, vitamins, and minerals that can help support digestive health, lower blood sugar levels, and protect against certain types of cancer.

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