I’m usually one to do fruits and dairy in the morning, complete with a big heaping scoop of whey protein powder.
In other words, I tend to do smoothies, parfaits or soft serves.
If not that, then pancakes, breakfast bakes or oatmeal.
I’ll even do cake, sometimes…
Bottom line is, I’m usually in the mood for a good dose of carbs as well as a little bit of sweetness this early in the morning.
But since I started following the Whole30 program, I began to naturally crave completely different things for breakfast, namely thick, meaty, beefy and veggie filled egg white omelets.
Seriously, I get tons of different ideas and always look forward to trying the next one out. So much so, I could easily turn this place into “The Great Egg White Omelet Blog” but I get the feeling that you guys wouldn’t be too impressed if I did that…
Still, I intend to share a few of my favorite ones with you. After all, I think they make for an EXTRAORDINARY breakfast and I can’t think of a much better way to start your day.
This particular one I had 2 days in a row.
It was actually the first omelet that I truly craved, the one that started it all.
When I initially elected to take the Whole30 challenge, I had decided that I was not going to adhere to the “no SWYPO” rule and that I was still going to enjoy my daily breakfast smoothie, only I would keep the ingredients Whole30 compliant.
But then, something weird happened. I was working out one morning when I got this CRAZY craving for a mushroom loaded egg white omelet, cooked in a cast iron skillet. Don’t ask me why or where the idea of the cast iron skillet came from. All I knew is my omelet would HAVE to be cooked in one.
I could barely wait for that workout to be done with so that I could get busy cooking.
That very morning, my omelet turned out absolutely, stunningly GORGEOUS! As in totally FLAWLESS. Sadly, I had to go to work and didn’t have time to take pictures, so I decided that I would get the photo set ready that night and repeat the exact same experience the next morning.
Of course, now that I was ready to take pictures, it didn’t turn out half as nice… Looks like the mushrooms all went hiding!
But there WERE loads in there, I swear. And altough it was not quite as pretty, it tasted just as good, I can tell you that!
If like me you are a fan of mushrooms, then this one definitely is for you!
Take my word for it. It has so much mushroom in it, and beefy, chewy mushrooms at that, it almost feels like you’re eating steak.
AHAH! See? There’s a mushroom!!! Told you there were some in there!
Talk about flavor overload!
Oh, and speaking of flavor… I just discovered the wonders of using coconut oil for cooking and I am entirely sold!
I am TOTALLY in love with the subtly sweet but unbelievably rich flavor that it confers to food.
It’s like a thousand times superior to butter in that department, plus, it has a very high smoke point, so you don’t have to worry about it burning on you.
Can you say beautiful golden crust? Hello yummy!
Oh, and did I mention it was super healthy?
Oh yeah! I’m so sold!
INGREDIENTS
- ½ tsp Coconut Oil
- 150g fresh Shiitake Mushrooms, sliced
- 150g fresh Oyster Mushrooms, sliced
- 1 green onion, chopped
- 2 tbsp thai basil
- Pinch Himalayan or fine sea salt
- ¼ tsp black pepper
- 1 cup egg whites*
INSTRUCTIONS
- Add coconut oil to small (8”) cast iron skillet or non-stick pan and heat over medium-high heat.
- Add the mushrooms, sprinkle with salt and pepper and cook until nice and golden brown on both sides.
- Add green onions and cook until fragrant, about 30 seconds. Pour in the egg whites and sprinkle chopped thai basil and freshly cracked black pepper overtop.
- Reduce heat, cover loosely (a pizza pan works wonders for this) and cook for about 5 minutes, until the omelette is completely set and opaque throughout.
- Delicately slide omelet onto serving plate and serve immediately.
Notes
*That’s 8 egg whites total. You could also use a combination of whole eggs and egg whites; I like to do 2 whole eggs and 4 egg whites, or 1 whole egg and 6 egg whites.
Hi!
I have some difficulties to find one of your recipe:( It says it doesn’t exist anymore.
It was creamy and decadent and totally guilt free chocolate puding
Did you delete it?
Denisa, who says it doesn’t exist anymore? Where did you get that error message from? I would never dare delete such an exquisite recipe!
Just do a quick search for “chocolate pudding” using the search box in the top right corner and it’ll pop right up!
Or, better yet, just click this link… I’m pretty sure that this is the recipe you’ve been looking for!
Coconut oil IS the best. Been using it for a while now to cook with. Don’t think I’ll go back to the boring old EVOO…. unless it’s for finishing, ie. a salad or something. I have actually made a vinaigrette using coconut oil although and it was quite interesting as well. It’s in my recipes for future use.
A good ol’ omelette is just what the doctor ordered sometimes. This one looks delish!
Same here, Allison. I am completely, totally sold to Coconut Oil now. EVOO has some serious competition now. Although I might have to find some “cooking” coconut oil, as the extra-virgin stuff is a tad on the expensive side to use for cooking.
It must be absolutely delicious in dressings, over a salad that has a bit of a tropical flare to it! I’ll have to give that a try for sure! Thanks for the inspiration!
I thought I read before that coconut oil is not healthy for you because it contains a lot of saturated fats, which are the bad fats for your body. It’s usually recommended that people avoid saturated fats. Have you heard anything about this?
There’s a lot of conflicting information circulating about coconut oil and there are tons of articles on the subject. Some say it’s good, some say it’s bad. I believe that coconut is actually good for you. Not to the point that I would eat it by the spoonful, but I believe that it actually is a good addition to my regular diet and if I’m going to be using oil for cooking or baking, it might as well be coconut oil.
Thanks for the comment! I guess that’s true, if someone already plans to use a little bit of oil, might as well try to choose an oil that has the most benefits (or the least amount of bad things!)
I use coconut oil too though it does get a bit expensive. It is such a healthy oil despite being a saturated fat. There’s a lot of research now that debunks the idea that it isn’t healthy.
I have tried having eggs for breakfast because I love them but I find them a little hard to digest at that time of the day and I am very sad about that. Your omlette will have to be on my dinner menu instead.
Have you ever tried egg whites only, Suzanne? I too have a hard time digesting eggs, but I find it’s the yolk that is actually giving me a hard time… Never had a problem with whites alone.
Plus, I happen to like the taste and texture better that way. I prefer my yolks when they’re runny.
Now you got me dreaming of pan fried eggs cooked in coconut oil. It’s got to be good!
Egg white omelet is one diet food i really love, and i am sure that your addition of mushrooms to it will really work wonders.
Thanks for recipe, ill definitely try it
Your mushroom-filled omelet looks beautiful Sonia (never too many shrooms I say! ;o) and your pictures turned out smashing but I know what you mean, things are never the same way twice (darn the practicalities of work!
). I love how you notice your cravings gently evolving; intuitive eating at its best.
You are too kind, miss Kelly, thank you very much! I must admit that I was a bit scared to be craving so much meat and meals with “substance” at first, but I’m OK with it now… I think. One thing I sure am craving now is your gorgeous and so crazy moist looking Balsamic Poached Chicken (and well… I wouldn’t mind one of those Beaver Tails either, but these are definitely off limits for now, so I don’t even want to look at them! They give me neeeeeeeds!
)
This omelet looks so good and is healthy! Wonderful recipe! Hopefully next time I will be craving for the omelet I will have few mushrooms!
The perfect omelet for mushroom lovers everywhere!! It’s absolutely gorgeous (I can only imagine the first one) and I can’t wait to test your recipe! Thanks for sharing…
-Shannon