Bacon Spinach and Mushroom Egg White Omelette
This fluffy egg white omelette is loaded with bacon, mushrooms, cheese, and fresh spinach which softens perfectly inside the omelette. It's so satisfying but feels light on the stomach.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 2 omelettes
- 6 large egg whites
- 2 tsp butter
- 4 strips of cooked bacon crumbled
- 6 medium mushrooms sliced
- 1 Tbsp olive oil
- 1/2 cup fresh spinach leaves stems removed
- 1/2 cup Colby Jack Cheese finely shredded
- 1 roma tomato diced
- Fresh Chives to garnish optional
- Salt and Pepper to taste
- Saute bacon over medium heat, turning a couple of times until crisp. Drain on papertowels and chop.
- Saute mushrooms (you can do it in the same pan as bacon) over medium heat with 1 Tbsp olive oil until golden and soft. Season lightly with salt and pepper and remove from heat.
- Heat a 10-inch nonstick pan over medium heat and coat bottom of pan with 1 tsp butter. Just before adding eggs to the pan, whisk them until frothy (I used this hand cranked egg beater to speed up the process). Add half of the egg white mixture (enough to coat the pan). Let cook for 2 min or until the bottom is starting to turn golden. Use a large spatula to gently flip the egg whites over (this omelette spatula from OXO is perfect for omelet lovers).
- Immediately sprinkle 1/4 of cheese over the surface. Place spinach on one half and sauteed mushrooms and bacon on the other half. Use a spatula to fold omelet in half, being careful not to deflate your fluffy eggs. Slide onto a serving plate and sprinkle with 1/4 of cheese, then top with diced tomatoes and chives if desired. Repeat Steps 3 & 4 for second omelette.
Using a pan larger than 10" makes it difficult to flip the omelette. Butter is best to keep the egg whites from sticking to the pan.