Egg White Omelette with Capsicum, Leek and Mushroom

I was challenged to find fillings for an egg white omelette that made it delicious, but made sure it stayed super healthy, so no pile of bacon and cheese 😦

If it wasn’t for being challenged you wouldn’t be getting an omelette recipe as generally I find omelettes pretty gross. I like poached eggs but when they’re fried I don’t like the flavour as much so I wouldn’t usually eat omelettes. I’m really glad I was challenged because I really enjoyed this breakfast. If you like omelettes already, give this a go because you’ll probably love it!

My go to ingredient for flavour is as usual paprika, added with some tasty vegies more herbs and a tiny teaspoon of parmesan (lots of flavour from a small amount – better calorie value than cheddar) it turned into something wonderful, like a holiday romance.

I thought tasty omelette was oxymoron, but clearly I proved myself wrong.

Egg White Omelette with Leek, Capsicum and Mushroom

4- 5 egg whites per person
Leek, sliced (one will be enough for about 3-4 omelettes)
1 red capsicum (bell pepper)
Basil, either 1 tbs of fresh, or 1 tsp of dried
3 mushrooms per person, sliced
1tsp parmesan per person (omit if you really must for calories)
Salt and paprika

This is how I start nearly every meal…fry some leeks

Fry the leeks in a tiny spray of oil. If it starts to dry out add a couple of teaspoons of water. Remove from the heat once soft and put it into a small bowl.

Premixing ensures the flavour is even throughout the omelette

Dice the capsicum, add it to the bowl with the leeks and the basil, mix this well so all the flavours are even and you’ll get a little bit of everything in each mouthful.

Mushrooms in the eggs – a trick to cook them a little more

Prepare your eggs, separate the whites from the yolks and whisk a couple of teaspoons of water into the whites. Poor the egg whites into a lightly oiled non-stick pan. Quickly add the mushrooms so they settle into the egg and cook more than the rest of the vegetables.

I swear that is only one flat teaspoon of parmesan, I know it looks like I cheated with the quantities

Sprinkle some paprika and your teaspoon of parmesan over the mushrooms, then add a layer of the leek and capsicum mix over half the omelette. Carefully close up the omelette by flipping the half without the mix over. Fry for another couple of minutes until the egg is fully cooked and the vegies are warmed through.

Some days I even surprise myself!

Serve with more paprika and a good cup of coffee (I really like paprika if you can’t tell).

This entry was posted in Breakfast, Brunch, Healthy and Tasty, Main Dishes, Vegetarian and tagged , , , , . Bookmark the permalink.

6 Responses to Egg White Omelette with Capsicum, Leek and Mushroom

  1. Christina says:

    Hooray for your egg white omlette recipe! It looks delicious and much more inventive than mine! I’ll have to give this a go this week. So glad you found something yum and different to try 🙂

  2. Christina says:

    I am the only one in my household who likes omlettes so I could make the leek mix in full quantity and keep it in the fridge to use for omlettes a few days in a row 🙂

  3. percibeale says:

    no egg yolk????!!!!

    • Usually I would include the egg yolk – that’s the tasty part to me – but I was challenged to make an egg white omelette and I had some egg whites in the freezer that needed using up. This would of course still be a delicious filling for a whole egg omelette.

  4. Pingback: Paprika and Lemon Myrtle Rub | theLABkitchen

I'd love your thoughts, comments and feedback:

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s