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Egg White Omelet with Mushrooms, Tomato, and Cheddar

Power-up your morning with this protein-packed egg white omelet!

Egg White Omelet with Mushrooms, Tomato, and Cheddar

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By: Team Beachbody
1 serving
Prep Time
5 minutes
Cook Time
9 minutes


  • 8 large egg whites (1 cup)
  • Ground black pepper (to taste; optional)
  • Nonstick cooking spray
  • ¾ cup sliced mushrooms
  • 2 green onions, chopped (reserve 1 for garnish)
  • ½ medium tomato, chopped (reserve a small amount for garnish)
  • 3 Tbsp. shredded cheddar cheese (¾ oz)



  1. Combine egg whites with pepper (if desired) in a small bowl; whisk to blend. Set aside.

  2. Heat a small nonstick skillet, lightly coated with spray, over medium heat.

  3. Add mushrooms, green onion, and tomato; cook for 4 to 5 minutes, or until soft. Remove from skillet.

  4. Place eggs in skillet; cook over medium-low heat. Do not stir. As eggs set, lift edges, letting uncooked portion flow underneath.

  5. When eggs are almost set, add mushroom mixture and cheese; cook for 1 to 2 minutes, or until cheese starts to melt. Gently fold in half.

  6. Garnish with green onion and tomato.

Recipe Notes

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Nutritional Information (per serving):
Calories: 253
Fat: 8 g
Saturated Fat: 5 g
Cholesterol: 22 mg
Sodium: 580 mg
Carbohydrate: 8 g
Fiber: 2 g
Sugar: 6 g
Protein: 37 g

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