Mushroom Overload Egg White Omelet | by Sonia! The Healthy Foodie

Mushroom Overload Egg White Omelet

Servings 1
Author Sonia! The Healthy Foodie


  • ½ tsp Coconut Oil
  • 150 g fresh Shiitake Mushrooms sliced
  • 150 g 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*


  • 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.


*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.