Egg White Omelette with Mushrooms and Tomatoes

Ingredients

• Egg whites 5 large
• Mushrooms 100 grams
• Tomatoes 100 grams
• Whole wheat toast 1 slice
• Olive oil 1 teaspoon
• Salt to taste
• Black pepper to taste

Method

1. Prepare the ingredients. Start by washing the mushrooms and tomatoes thoroughly. Slice the mushrooms into thin pieces and chop the tomatoes into small chunks. Separate the egg whites from the yolks carefully, ensuring no yolk gets mixed in.
   Tip: Use a clean bowl to separate egg whites to avoid any yolk contamination, which can affect how the omelette cooks.
2. Sauté the mushrooms and tomatoes. Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat. Once hot, add the sliced mushrooms. Cook for about 4 minutes, stirring occasionally, until they start to soften and release their moisture. Then add the chopped tomatoes and cook for another 2 minutes until the tomatoes soften but still retain some shape.
   Tip: Avoid overcrowding the pan to ensure the mushrooms sauté properly instead of steaming.
3. Beat the egg whites. While the vegetables cook, whisk the egg whites in a bowl until slightly frothy. This will help make the omelette fluffy.
   Tip: Use a fork or a whisk to beat the egg whites gently; you don’t need stiff peaks, just a bit of air incorporated.
4. Cook the egg white omelette. Once the vegetables are cooked, spread them evenly in the skillet. Pour the beaten egg whites over the vegetables. Reduce the heat to low and cook gently for about 3-4 minutes. When the edges start to set, you can gently lift them with a spatula to allow uncooked egg whites to flow underneath. Cook until the omelette is fully set but not browned.
   Tip: Covering the pan with a lid helps the top cook evenly without flipping.
5. Toast the bread. While the omelette cooks, toast one slice of whole wheat bread to your liking. You can use a toaster or a pan on medium heat.
   Tip: For extra flavor, lightly butter the toast after toasting, or drizzle a little olive oil.
6. Serve. Carefully slide the omelette onto a plate. Season with salt and pepper to taste. Serve immediately with the toasted whole wheat bread on the side.
   Tip: Add fresh herbs like parsley or chives on top for extra freshness and color.

Pro tips

• Use a non-stick skillet to prevent the omelette from sticking and breaking.
• Cook on low heat to avoid browning the egg whites and keep the omelette tender.