Mushroom and Kale Omelet

A folded egg white omelet filled with earthy sautéed button mushrooms, tender baby kale, and melted mozzarella.

• Prep: 10 min
• Cook: 10 min
• Total: 20 min
• Servings: 1
• Cuisine: American
• Difficulty: Easy
• Cost: $4.92/serving

Dietary

• Vegetarian
• Pescatarian
• Gluten-Free
• Nut-Free
• Soy-Free
• Low-Calorie
• Low-Carb
• Low-Sodium
• Low-Fat
• Low-Saturated-Fat
• Low-Cholesterol
• Low-Sugar
• High-Protein
• Kosher
• Halal

Tags

• sauté
• quick
• comfort food
• healthy
• savory
• rich

Ingredients

• 1.25 cup liquid egg whites
• 1 cup button mushrooms (sliced)
• 1.5 cup baby kale
• 0.25 cup part-skim mozzarella cheese
• 1 teaspoon olive oil
• 0.25 teaspoon black pepper

Instructions

1. Heat olive oil in a 10-inch nonstick skillet over medium heat for 1 minute.
2. Add the sliced button mushrooms and baby kale, cooking for 3 minutes until the kale wilts and the mushrooms are tender.
3. Pour the liquid egg whites evenly over the vegetables in the pan and season with black pepper.
4. Cook for 4 minutes over medium-low heat until the egg whites are nearly set, then scatter the shredded part-skim mozzarella cheese over half.
5. Carefully fold the omelet in half using a spatula and slide onto a warm plate to serve.

Notes

Baby kale is much more tender than mature curly kale, so it cooks down quickly in the skillet.

Nutrition (per serving)

• Calories: 270
• Protein: 37 g
• Carbohydrates: 6 g
• Fat: 9.5 g
• Fiber: 2 g
• Sodium: 460 mg
• Saturated Fat: 3.2 g
• Sugar: 3.5 g
• Cholesterol: 15 mg