Mushroom Omelet

With 285 kcal and 22g of protein, it provides high protein support in a low-calorie meal, ensuring long-lasting satiety.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (1 serving), not per serving.

• 3 eggs · 218 kcal in the whole recipe
• 100g mushrooms · 22 kcal in the whole recipe
• 1 tsp olive oil · 44 kcal in the whole recipe
• Parsley, salt, black pepper

Method

1. Required equipment: A cutting board, a sharp knife, a non-stick pan, and a fork.

   

2. Wash and dry the mushrooms, then slice them into thin pieces on the cutting board.

   

3. Place the pan on the stove over medium heat and drizzle 1 teaspoon of olive oil into it.

   

4. Add the sliced mushrooms to the pan and cook, stirring occasionally with a wooden spoon.

   

5. Sauté the mushrooms for about 5-6 minutes until they shrink and release all their liquid.

   

6. In a small bowl, whisk 3 eggs with a fork until the yolks and whites are fully combined.

   

7. Add salt and pepper to the whisked eggs according to your taste and mix again.

   

8. Turn the stove to the lowest heat setting and pour the egg mixture evenly over the mushrooms in the pan.

   

9. Cook for about 3-4 minutes until the top of the eggs is set and no longer liquid.

   

10. Use a spatula to transfer the omelet to a plate and serve by sprinkling finely chopped parsley on top.

    

A Besly kitchen recipe — portions, macros and step photos by Besly.