Sautéed Mushroom and Spinach Egg White Omelette

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A light and fluffy egg white omelette filled with earthy sautéed mushrooms and fresh spinach, perfect for a healthy brunch. This American-inspired brunch recipe (low carb, vegetarian), ready in about 18 minutes, combines egg whites, button mushrooms, fresh spinach leaves into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 140 calories and feeds 2, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 8 min Cook: 10 min Serves 2 American cuisine 140 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp olive oil in a non-stick skillet over medium heat. Add 1 cup sliced button mushrooms and sauté for 4-5 minutes until they release moisture and turn golden brown.
  2. Step 2: Add 1 cup fresh spinach leaves to the skillet and cook for 1-2 minutes, stirring until wilted. Season the vegetables with 1/4 tsp salt and 1/8 tsp black pepper, then transfer to a plate and set aside.
  3. Step 3: In a bowl, whisk 6 large egg whites with a pinch of salt until slightly frothy.
  4. Step 4: Wipe the skillet clean and return to medium heat. Pour the egg whites evenly into the pan, cooking for about 2 minutes until edges begin to set but the center is still slightly runny.
  5. Step 5: Evenly spread the sautéed mushrooms and spinach over one half of the egg whites, then sprinkle 2 tbsp grated Parmesan cheese on top.
  6. Step 6: Using a spatula, carefully fold the omelette in half and cook for another 1-2 minutes until cheese melts and eggs are fully cooked.
  7. Step 7: Slide the omelette onto a plate and garnish with 1 tbsp chopped fresh chives before serving.

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