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Low-Fat Whole Egg Omelet with Salsa and Mushrooms

average rating is 3 out of 5, based on 150 votes

This delicious and nutritious low-fat omelet is perfect for a satisfying breakfast or brunch for two. Packed with protein and fiber from the mushrooms, and with a burst of flavor from the salsa, it's a great way to start your day. The reduced fat content makes it suitable for those watching their fat intake while still being filling and flavorful. Serve it alongside a fresh salad or your favorite low-carb vegetables for a complete meal.

Serving Suggestions:

Serve the omelet with a side of fresh mixed greens or a simple arugula salad dressed with lemon juice and olive oil.
Pair it with steamed or roasted low-carb vegetables, such as asparagus, zucchini, or green beans, for added fiber and nutrients.
Add a few slices of avocado on the side for a dose of healthy fats.

Serves

Prep Time

10 Minutes

Total Time

20 Minutes

Calories

Protein

Fat

Carbs

Tags:

Low-Fat Recipes Whole Egg Omelet Salsa and Mushrooms High-Protein Breakfast Diabetic-Friendly Meals Healthy Eating Quick Breakfast Ideas Nutrient-Rich Dishes Weight Management Easy Morning Recipes Vegetarian Options Mushroom Lovers

Ingredients

4 large egg whites

2 large whole eggs

2 cups sliced mushrooms

1/2 cup salsa (sugar-free)

1/4 cup shredded cheese (optional)

1 tbsp olive oil or butter

Salt and pepper to taste

Fresh cilantro or parsley for garnish (optional)

Directions

In a medium-sized bowl, beat the egg whites and whole eggs together with a fork or whisk until well combined. Season with salt and pepper.
Heat 1 tablespoon of olive oil or butter in a non-stick skillet over medium heat. Add the sliced mushrooms and cook for 4-5 minutes, stirring occasionally, until they are tender and golden brown. Remove the mushrooms from the skillet and set aside.
In the same skillet, lower the heat to medium-low, and pour the beaten eggs into the skillet, swirling to cover the entire surface evenly.
As the eggs begin to set, gently lift the edges with a spatula, allowing the uncooked egg to flow underneath. Continue to cook until the eggs are almost fully set, but still slightly moist on top.
Once the eggs are almost set, spoon the cooked mushrooms and salsa over one half of the omelet. If using cheese, sprinkle it over the mushrooms and salsa. Fold the other half of the omelet over the filling.
Cook the omelet for another 1-2 minutes, or until the cheese has melted and the eggs are fully set.
Carefully slide the omelet onto a cutting board or large plate and cut it in half, creating two servings. Garnish each serving with fresh cilantro or parsley, if desired, and serve immediately.