Mushroom, Green Onion and Goat Cheese Egg White Omelet

WOW! Mushroom and Goat Cheese Egg White OmeletI can’t believe that I’m just about to hit the 2500 fans mark on my Facebook page.

Simply can’t believe it. I’m a little bit shocked, to be honest.

Never in my wildest dreams did I ever imagine that the number would get this high!

So please, guys, let me take a moment to thank you, from the bottom of my heart. You are the best followers in the whole wide world and I am truly, sincerely honoured.

Hey, as a token of my gratitude, let me offer you this… egg white omelet recipe?!?!?!

Whoa… wait a minute. There’s something wrong with that picture.

An egg white omelet?

I mean, this seriously calls for celebration! Shouldn’t there be cake or something?

Or at least something really decadent looking?

Something with chocolate, maybe?

Well, sorry to disappoint guys, I don’t have anything of the sort on hand.

But tell you what. I promise that when I hit the 5000 mark, I’ll give you the bestest, most decadent healthy dessert ever. A healthy molten chocolate cake, maybe? Sure sounds good to me. Unless of course, you have something else that you’d like to suggest? Please feel free to share, I’d be more than happy to hear!

But for now, I’m afraid we’ll have to make do with this omelet…

Mushroom and Goat Cheese Egg White Omelet

Hey, it might not be cake, but it’s VERY good nonetheless.

If I had my way, I would have an egg white omelet for lunch every single day of the week. Unfortunately, it would be kind of hard to whip one up at work. And microwaved omelets just don’t sound that appealing to me.

I like to eat my omelettes piping hot and fresh out of the pan, thank you very much.

Unless of course, I have to take pictures… which is pretty much torture. All I wanna do is DIG IN!!!

Funny thing is I’ve never was never a real fan of omelets, until I discovered them in their “white” version.

There’s just something about them that I totally, completely dig. I think they are a tad fluffier, or chewier maybe? I don’t know exactly what it is, but I really LOVE them.

Mushroom and Goat Cheese Egg White Omelet

And the best thing about them is that you can eat them without feeling guilty in the least. They are such a great source of lean protein and contain so very little fat and calories, it makes them an ideal choice for a quick and easy light yet satisfying meal.

I like to eat them plain, with just a few fresh herbs, salt and pepper, or better yet, stuff them with all sorts of vegetables, nuts, seeds and cheeses. Or how about a handful of sliced olives, maybe? Got some leftover chicken? Why not, just throw it in there!

Yeah, I also like to let my imagination go wild, sometimes!

In fact,I’m surprised that I haven’t come up with anything too funky thus far… but hey, just you wait for it! ;)

This time, I chose to go with a great classic and give it just a little bit of a twist: pan fried mushrooms and green onions with a few crumbles of goat cheese.

Can’t go wrong with that!

Unless of course, you don’t like mushrooms… ;)

Mushroom and Goat Cheese Egg White Omelette

Serves 1

Mushroom and Goat Cheese Egg White Omelette


  • ¾ cup pasteurized egg whites (that’s 6 egg whites)
  • ½ tsp fresh basil, chopped
  • Pinch salt and pepper
  • About 6-8 mushrooms, sliced
  • 2 green onions, chopped
  • About 20g unripened goat cheese


  1. Coat a medium (10”) non-stick pan with cooking spray and heat over medium heat
  2. Add the mushrooms, sprinkle with salt and pepper and cook until nice and golden brown, then flip to the other side and cook until that side gets nice and brown.
  3. Add green onions and cook until fragrans, about a minute. Remove from pan and set aside. Wipe pan clean, coat with more cooking spray and return to heat.
  4. Add the egg whites, basil salt and pepper into a small mixing bowl and give this a quick whisk with a fork (or mini whisk, if you have one) until slightly frothy
  5. Poor that mixture onto the preheated pan and swirl it around a little bit to spread your omelette evenly over the entire surface of the pan. Cover loosely (a pizza pan works wonders for this) and cook for about 5 minutes, until almost completely set and opaque.
  6. Spread the mushrooms and green onions on one side of your omelette then sprinkle with goat cheese. Fold "empty" side of the omelette over this filling.
  7. Delicately slide omelette onto serving plate and serve with a few fresh vegetables of your choice.


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  1. Eha says

    Lovely omelette to look at and to devour :) ! Love all the ingredients and the dainty plating! Silly Q: what does a healthy foodie do with the yolks left over! Oh, and congrats on you 2500 on fb. I coped with it for about 14 months, went to 750 without a blog, book or restaurant, and could not manage timewise . . . Obviously ‘talked’ too much! So can’t even ‘like’ you at the moment. Had about 3-4 emails again today – when will you be back? Well, you’ll know when you get a fb f’ship request :D !

    • says

      Hey, thanks Eha! There is no such thing as a silly question! This healthy foodie doesn’t have to deal with leftover yolks for she get her egg whites out of a carton. That way, she gets to use them in everything and anything and can even consume them raw, in smoothies, since they are pasteurized! Look for them in the dairy section of your grocery store. They are VERY handy to have! :D

    • says

      Thanks Brenda! Glad you like… isn’t goat cheese the best? If I had to choose only one cheese to eat for the rest of my life, this would be the one, although blue cheese wouldn’t be far behind! ;)

    • says

      Thank you so much, Leanne! Very nice of you to say! Kudos to you for liking the omelet better than cake. Gee, I wish I could say the same… Maybe one day I’ll conquer that darn sweet tooth of mine. ;)

  2. says

    Wow, congrats on 2500! That’s incredible! I’m so happy to see your success, if anyone deserves it, you do :) And as for the omelet, I’d much rather see this than a cake(not that your cakes don’t always look amazing). I love eggs! They are my go to meal when I have nothing else to make, and my favorite source of protein :)

    • says

      Awww, thanks Heidi, you’re the best! :) Gee, you too will take omelet over cake? Yikes… now I’m thinking there’s something wrong with me! ;) I’ll take cake over omelet anytime… well, if I’m celebrating that is. :D Cake for dinner might not be the best idea. I too, really love eggs as a source of protein. I don’t really do yolks all that much, for they don’t always sit too well with me, but egg whites are one thing you can be sure you’ll always find in my refrigerator

  3. Laura B says

    Why not have the egg yolks? They have the best part of the egg and so many nutrients. Fat isn’t bad for you.

    • says

      I use the yolks in many other dishes, but I prefer to leave it out in omelettes. As I mentioned in my post, I’ve never been big on omelettes, until I tried the egg white version… I just think they taste so much better, and are a much better source protein that way, since most of the protein is in the whites. I don’t eat much meat, so I can definitely use some of that!

  4. says

    Woah, never tried egg white omelettes before but yours looks truly beautiful! I just happen to have a **** load of egg whites in my fridge left over from making creme patissiere for a Jubilee trifle, too. I was going to make pavlova but this sounds much healthier and delish too!!

    • says

      There you go and good for you, Natalie! Nothing like a good egg white omelette after indulging in Jubilee Triffle! (now THAT sounds really yummy…) ;)

      Hope you like the omelette! Let me know what you think if you end up trying it.

  5. Sarah says

    Dear Healthy Foodie,
    I made this for brunch yesterday and it was absolutely delicious. I am lactose-intolerant, so I modified the recipe to substitute some soy sauce cooked separately with the mushrooms for goat cheese, and it turned out great. The cucumbers are so light it is the perfect balance to the omelet.


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