Egg White and Mushroom Protein Omelette
PakistaniGym & High-ProteinDesi eggsEasy
A fluffy egg-white omelette loaded with mushrooms, onion and green herbs — light, high in protein and ready in minutes.
Prep time5 min
Cook time10 min
Total time15 min
Servings1
Ingredients
- 5 egg whites (from Desi eggs)
- 1 whole Desi egg
- 1 cup mushrooms, sliced
- 1 small onion, finely chopped
- 1 green chilli, chopped
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 tbsp butter or oil
- Fresh coriander, chopped
Method
- Heat butter in a non-stick pan and fry the onion and mushrooms for 3–4 minutes until soft.
- Beat the egg whites and whole egg with salt, pepper and green chilli.
- Pour the eggs over the mushrooms and tilt the pan to spread evenly.
- Cook on low heat until the top is just set, then fold in half.
- Slide onto a plate, garnish with coriander and serve hot.
Nutrition — estimated per serving
Calories (estimate)210 kcal
Protein (estimate)24 g
Fat (estimate)10 g
Carbs (estimate)6 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Cook on low heat so the omelette stays soft, and cook until fully set. Allergens: contains egg and milk (butter). Substitute: use spinach instead of mushrooms, or add a spoon of dahi for extra softness. Nutrition figures are estimates only, based on standard per-egg values.