Sautéed Shiitake 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 nutritious egg white omelette filled with earthy shiitake mushrooms and fresh spinach, ideal for a wholesome brunch. This Mediterranean-inspired brunch recipe (vegetarian), ready in about 20 minutes, combines egg whites, fresh shiitake mushrooms, fresh baby spinach 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 150 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: 10 min Cook: 10 min Serves 2 Mediterranean cuisine 150 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 2 minced garlic cloves and sauté for 30 seconds until fragrant.
  2. Step 2: Add 1 cup sliced fresh shiitake mushrooms to the skillet and cook for 4-5 minutes until they release their moisture and start to brown.
  3. Step 3: Stir in 1 cup fresh baby spinach and cook for another 1-2 minutes until wilted. Season the mixture with 1/4 tsp salt and 1/8 tsp black pepper, then transfer to a plate.
  4. Step 4: Wipe the skillet clean, then pour in 6 large egg whites, spreading evenly over medium-low heat. Let cook undisturbed for 2-3 minutes until the edges begin to set.
  5. Step 5: Spoon the mushroom and spinach mixture evenly over one half of the egg whites, sprinkle 2 tbsp grated Parmesan cheese on top, and cook for another minute until the cheese melts.
  6. Step 6: Carefully fold the omelette in half and slide onto a serving plate. Garnish with 1 tbsp chopped fresh chives before serving.

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