1 Servings 15 min Cook
4 Large Egg White
2 Tbsp Whole Milk
1 Dash Salt
1 Dash Pepper
1 Tsp Olive Oil
1 Cup, pieces or slices Mushrooms
Whisk the egg whites, milk, salt, and pepper in a medium bowl until thoroughly combined.
Set a serving plate aside.
Heat oil in an 8-inch nonstick frying pan over medium heat until foaming.
Add mushrooms to the pan and cook until tender, about 5-10 minutes.
Remove frmo pan.
Add the egg mixture to the pan and stir constantly with a rubber spatula, moving the eggs around the pan until they form small curds, about 2 to 3 minutes.
Gently shake the pan and use the spatula to spread the egg mixture evenly across the pan.
Remove the pan from heat.
Top eggs with the mushrooms.
Using the spatula, fold a third of the omelet over and onto itself.
Gently push the folded side of the omelet toward the edge of the pan.
Tilt the pan over the serving plate and roll the omelet onto the plate, seam side down.