Healthy Weekend Omelet

On Saturday morning after a 5 mile run I decided to make myself a healthy breakfast.  

After searching through my refrigerator I found eggs, basil, mushrooms, and parmesan cheese.  

I decided to make an omelet even though I usually love scrambles. 

 My one trick with adding cheese to omelets (for health reasons only) is to grate parmesan cheese on top of the omelet instead of in the middle of the omelet.  

I think the cheese is more flavorful on top of the omelet and it helps with portion control.    


Click Read more for recipe>> below the photographs for the recipe!

Egg White Basil and Mushroom Omelet

Egg White Basil and Mushroom Omelet

Following pictures I doused my omelet in Tapatio.  Remember to do the same!

Egg White Basil and Mushroom Omelet

Ingredients:

4 Eggs 

2-3 tbsp Chopped Fresh Basil

6 Button Mushrooms Quartered

1 tbsp Grated Parmesan Cheese

1/2 tbsp Olive Oil

Salt 

Pepper

Directions:

Saute quartered mushrooms in pan with a small amount of olive oil, salt, and pepper.  Separate egg white from egg yolks.  Beat egg whites with a fork and 1 tbsp of milk, cream, or water.  Heat olive oil in non stick pan over medium heat.  Place egg whites in pan and add basil.  Stir with spatula.  Let sit for a few minutes and release the side of the omelet and tilt the pan to let unset white run beneath the cooked white to the pan.  Once omelet is almost set add sautéed mushrooms to one half of the omelet.  Carefully fold omelet in half and let sit for 30 seconds.  Slide omelet out of pan and onto plate.  Top with grated parmesan, salt, and pepper to taste.  Serve with sprig of basil.