Egg White and Mushroom Scramble

Ingredients

• Egg whites 150 g
• Mushrooms 70 g
• Olive oil 1 tsp
• Onion 30 g

Method

1. Prepare Ingredients. Wash the mushrooms thoroughly and slice them evenly. Peel and finely chop the onion. Separate the egg whites from the yolks if using whole eggs, or measure out 150 grams of liquid egg whites.
   Tip: Use a damp paper towel to gently clean mushrooms instead of washing them under water to avoid sogginess.
2. Heat the Pan and Sauté Onions. Place a non-stick skillet or frying pan over medium heat. Add 1 teaspoon of olive oil and let it warm up for about 30 seconds. Add the chopped onions and sauté for 2-3 minutes until they become translucent and slightly golden.
   Tip: Keep stirring the onions to prevent burning and ensure even cooking.
3. Add Mushrooms. Add the sliced mushrooms to the pan with the onions. Cook for another 3-4 minutes, stirring occasionally, until the mushrooms soften and release their moisture. The mushrooms should be tender and lightly browned.
   Tip: Avoid overcrowding the pan so mushrooms can brown nicely instead of steaming.
4. Add Egg Whites. Lower the heat to medium-low. Pour the egg whites evenly over the mushroom and onion mixture. Let them sit undisturbed for a few seconds until they begin to set around the edges.
   Tip: Use a spatula to gently push the eggs from the edges toward the center, forming soft curds.
5. Scramble the Eggs. Continue gently stirring and folding the egg whites with the mushrooms and onions until the eggs are fully cooked but still moist and fluffy. This should take about 1-2 minutes. Avoid overcooking to keep the eggs tender.
   Tip: Remove from heat just before the eggs look completely dry, as they will continue to cook from residual heat.
6. Serve. Transfer the scramble to a plate and serve immediately. You can season with salt and pepper to taste or add fresh herbs if desired.
   Tip: Pair with whole grain toast or a side of fresh fruit for a balanced breakfast.

Pro tips

• Use a non-stick pan to prevent sticking and reduce the amount of oil needed.
• Cook eggs on medium-low heat to avoid rubbery texture.