Bacon Spinach & Mushroom Egg White Omelette
User Reviews
5
Bacon Spinach & Mushroom Egg White Omelette
Description
The Bacon Spinach & Mushroom Egg White Omelette is made by first crisping crumbled bacon strips and sautéing sliced mushrooms in olive oil, seasoned lightly with salt and pepper. Fresh spinach leaves are added to the egg whites just before folding the cooked eggs over the fillings. The egg whites are whisked until frothy for a delicate texture, then cooked in butter to a light golden bottom before flipping gently to maintain fluffiness. Colby Jack cheese melts over the folded omelette, contributing mild, creamy richness.
This omelette combines salty, smoky bacon with earthy mushrooms and tender spinach, balanced by the lightness of the egg whites and smooth cheese. The diced tomato garnish and optional fresh chives add a bright contrast. It's well-suited for a nutritious breakfast or light meal.
Using a 10-inch pan helps with even cooking and flipping the omelette. Butter prevents the egg whites from sticking, and folding carefully preserves the airy texture. Serve warm for best flavor and texture.
Ingredients
- 6 egg large, whites
- 2 tsp butter unsalted
- 4 Bacon crumbled, cooked, strips
- 6 mushroom sliced, medium
- 1 Tbsp olive oil
- 1/2 cup spinach stems removed, fresh leaves
- 1/2 cup Colby jack cheese finely shredded
- 1 Roma tomato diced
- chive to garnish (optional, fresh
- salt to taste
- black pepper to taste
Instructions
- Saute bacon over medium heat, turning a couple of times until crisp. Drain on papertowels and chop.
- Saute mushrooms (you can do it in the same pan as bacon) over medium heat with 1 Tbsp olive oil until golden and soft. Season lightly with salt and pepper and remove from heat.
- Heat a 10-inch nonstick pan over medium heat and coat bottom of pan with 1 tsp butter. Just before adding eggs to the pan, whisk them until frothy (I used this hand cranked egg beater to speed up the process). Add half of the egg white mixture (enough to coat the pan). Let cook for 2 min or until the bottom is starting to turn golden. Use a large spatula to gently flip the egg whites over (this omelette spatula from OXO is perfect for omelet lovers).
- Immediately sprinkle 1/4 of cheese over the surface. Place spinach on one half and sauteed mushrooms and bacon on the other half. Use a spatula to fold omelet in half, being careful not to deflate your fluffy eggs. Slide onto a serving plate and sprinkle with 1/4 of cheese, then top with diced tomatoes and chives if desired. Repeat Steps 3 & 4 for second omelette.
Notes
- Using a 10" pan ensures easy flipping and even cooking of the omelette.
- Butter helps prevent sticking and promotes a golden bottom on the egg whites.
- Whisk egg whites well until frothy for a fluffy texture.
- Fold the omelette gently to avoid deflating the airiness of the egg whites.
User Reviews
Overall Rating
5
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