By Jodee Weiland
The great thing about an omelet is that you can have them for breakfast, but you can even have them for dinner or any other meal.
Most people prefer omelets for breakfast, but done right, an omelet can just as easily be any other meal. The main reason for that is the fact that they usually have vegetables with eggs or egg whites. They may also have meat in the omelet or a meat serving on the side for those who want it. Omelets vary according to personal preferences or tastes. There are very few rules when making an omelet, if any, other than including eggs. But hey, who knows? There may be an egg-less omelet out there somewhere. These days, anything is possible!
This Egg White Spinach Mushroom Omelet with Mozzarella is simple and healthy. It has egg whites, mushrooms, spinach, and shredded mozzarella cheese with a little olive oil. There’s nothing complicated here because it consists of four main ingredients. For extra flavor, you could add chopped onions that you would sauté with the mushrooms in olive oil slightly before adding the egg, but if you want it simple and quick, just add the four main ingredients with a little olive oil. Another thing you could do is to add cut up prosciutto or ham if you want. In fact, you could add any meat you prefer. For us, this omelet was delicious just as it is described here. I love to overload the vegetables, so be ready. It’s the New Year and once again, healthy habits are at the top of our list. We have them already, but we want to keep them so we can maintain good health throughout the coming year.
Egg White Spinach Mushroom Omelet with Mozzarella
1 tablespoon extra virgin olive oil (substitute butter if preferred)
6 egg whites
4 to 6 mushrooms sliced or 1 (4 ounce) can sliced mushrooms drained
1/2 cup shredded mozzarella part skim
2 cups fresh baby spinach
Sea salt and black pepper to taste
In your omelet pan, lightly sauté the mushrooms for a few minutes or until ready. Pour the egg whites in over that and let this cook over a medium heat. When ready, sprinkle the shredded mozzarella over this. Finally, add the baby spinach to the top of the omelet. Cover and let cook until slightly wilted. When ready, fold the omelet over to create a half circle. Either flip the half circle over to cook a minute or two longer or cut in half to flip and finish cooking.
Once done, the Egg White Spinach Mushroom Omelet with Mozzarella is ready to serve. This delicious omelet is easy to make and has great flavor. Serve with freshly brewed coffee, sliced apples or some other fruit cut up, and a multigrain toast for a healthy meal. Omelets aren’t difficult to make. They really are just a matter of imagination and taste. So enjoy!