A carton of refrigerated egg whites plus some onion, green pepper, and mushrooms makes a fast, protein-packed breakfast recipe that cooks in the microwave.
Preparation Time
10 mins
Cooking Time
10 mins
Total Time
20 mins
Calories
128 Calories
Recipe Instructions
Step 1
Spray a 9x5-inch glass or microwave-safe loaf pan with cooking spray. Sprinkle onion, green bell pepper, and mushrooms into the pan, and toss lightly with a fork just to mix. Season with salt and black pepper, and pour in the egg whites.
Step 2
Microwave on High setting for 3 minutes. Remove and stir the cooked egg white from the side of the pan into the rest of the ingredients; cook for 3 more minutes on High.
Step 3
If the omelet is still a little runny on top, slice it into chunks and turn them over in the loaf pan; microwave for 30 more seconds on High. Adjust salt and pepper, and serve.
Ingredients
salt and ground black pepper to taste
2 tablespoons chopped onion
2 tablespoons chopped green bell pepper
cooking spray
2 tablespoons chopped mushrooms
1 (32 ounce) container refrigerated pasteurized egg white substitute (such as Eg
