Eggwhite omelette with spinach, capsicum and mushroom

Eggwhite omelette with spinach, capsicum and mushroom

By
From
Tiffiny's Lighten Up Cookbook
Serves
1
Photographer
Mark Roper

Ingredients

Quantity Ingredient
1 teaspoon extra-virgin olive oil
1/2 red capsicum, finely sliced
100g mushrooms, finely sliced
freshly ground black pepper
50g baby spinach
3 eggwhites
1 tablespoon flat-leaf parsley, chopped
salt

Method

  1. Preheat oven to 180ºC.
  2. Heat half a teaspoon of olive oil in a 24-centimetre, ovenproof frying pan over a medium–high heat. Sauté the capsicum and mushrooms until soft, approximately 3–4 minutes. Season with salt and pepper. Add the spinach and cook until wilted, approximately 1 minute. Remove from the pan.
  3. In a bowl, whisk the eggwhites until soft peaks form. Season with salt and freshly ground black pepper. Heat remaining oil in the pan over a medium heat, add the eggwhites and cook until nearly set, approximately 2 minutes.
  4. Sprinkle the vegetable filling over the omelette and top with the chopped parsley. Place the pan in the preheated oven and bake until the egg cooks through, approximately 3–4 minutes. Serve immediately.
Tags:
Tiffiny's Lighten Up Cookbook
Tiffiny
Tiffany
Hall
low
fat
weightloss
healthy
low-fat
skinny
low-calorie
diet
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