Sautéed Spinach and Mushroom Egg White Omelette

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

A light and nutritious egg white omelette filled with tender sautéed spinach and earthy mushrooms, ideal for a healthy brunch. This American-inspired brunch recipe (vegetarian), ready in about 18 minutes, combines egg whites, baby spinach leaves, button mushrooms, sliced 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 180 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.

Ingredients

• 6 large egg whites
• 2 cups baby spinach leaves
• 1 cup button mushrooms, sliced
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper
• 2 tbsp grated Parmesan cheese
• 1 tbsp fresh chives, chopped

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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 soft and lightly browned.
2. Step 2: Add 2 cups baby spinach leaves to the skillet with the mushrooms and cook for another 2 minutes until the spinach is wilted. Season with 1/4 tsp salt and 1/8 tsp black pepper. Remove the vegetable mixture from the skillet and set aside.
3. Step 3: In a clean bowl, whisk 6 large egg whites until slightly frothy.
4. Step 4: Reduce the skillet heat to medium-low and pour in the egg whites, swirling the pan to create an even layer.
5. Step 5: Cook the egg whites gently for 2-3 minutes until they start to set but the top is still slightly runny.
6. Step 6: Spoon the spinach and mushroom mixture evenly over one half of the omelette and sprinkle 2 tbsp grated Parmesan cheese on top.
7. Step 7: Using a spatula, carefully fold the omelette over the filling and cook for another 1-2 minutes until the cheese melts and the egg whites are fully set.
8. Step 8: Slide the omelette onto a plate and garnish with 1 tbsp chopped fresh chives before serving.