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Egg White Omelet with Mushroom Tomato & Cheddar

Shift Shop Recipe!!!! Make the Shift with us

Count: 1 GREEN 1RED 1/2 BLUE

Also Sugar Detox Approved



8 large egg whites (1 cup)

Ground black pepper (to taste; optional)

Nonstick cooking spray

¾ cup sliced mushrooms

2 green onions, chopped (reserve 1 for garnish)

½ medium tomato, chopped (reserve a small amount for garnish, if desired)

2 Tbsp. shredded cheddar cheese (½ oz.).




1. Combine egg whites and pepper, if desired, in a small bowl; whisk to blend. Set aside. 2. Heat small nonstick skillet, lightly coated with spray, over medium heat.

3. Add mushrooms, green onions, and tomato; cook, stirring frequently, for 4 to 5 minutes, or until tender. Remove from skillet.

4. Place eggs in same skillet; cook, over medium-low heat. Do not stir. As eggs set, lift edges, letting uncooked portion flow underneath.

5. When eggs are almost set, add mushroom mixture and cheese; cook for 1 to 2 minutes, or until cheese starts to melt. Gently fold in half.

6. Garnish with green onion and tomato, if desired.

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