Name: Low-Calorie Mushroom Omelette
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1
Ingredients: 2 large eggs (or 4 egg whites); 1/2 cup mushrooms, sliced; 1 tsp olive oil (or cooking spray); Salt and pepper, to taste; Optional: fresh herbs like parsley or thyme for garnish

This Low-Calorie Mushroom Omelette is a perfect, light dinner option for those looking to enjoy a flavorful meal without the guilt. Packed with savory mushrooms and a protein-rich egg base, this dish is quick, easy to prepare, and a great way to get your vegetables in.

Recipe Tips and Tricks

To avoid a soggy omelette, make sure your mushrooms are well-cooked and the moisture has evaporated before adding eggs. You can also experiment with herbs like thyme or oregano to bring out the flavors. Don’t overcook the omelette, as a soft center adds a creamy texture.

Why You’ll Love This Recipe

This Low-Calorie Mushroom Omelette is delicious, satisfying, and low in calories—perfect for a healthy dinner. The rich, earthy flavor of mushrooms combined with fluffy eggs makes this dish feel indulgent, but it’s light enough to keep you feeling good afterward. Plus, it’s high in protein and loaded with essential nutrients.

Yield: 1 serving

Low-Calorie Mushroom Omelette

This low-calorie mushroom omelette is healthy, quick to prepare, and packed with protein and flavor—ideal for a light dinner.

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

2 large eggs (or 4 egg whites)
1/2 cup mushrooms, sliced
1 tsp olive oil (or cooking spray)
Salt and pepper, to taste
Optional: fresh herbs like parsley or thyme for garnish

Instructions

Heat a non-stick pan over medium heat and add olive oil.
Add the sliced mushrooms to the pan and sauté for 3-4 minutes until soft and browned. Make sure to cook out any excess moisture.
In a bowl, whisk the eggs and season with salt and pepper.
Pour the eggs into the pan with the mushrooms, ensuring they cover the mushrooms evenly.
Allow the omelette to cook undisturbed for about 3-4 minutes until the edges set. You can cover the pan with a lid to help cook the top.
Once the omelette is cooked through, carefully fold it in half and serve immediately, garnished with fresh herbs.

Notes

To reduce the calories further, try using egg whites only or opt for a non-stick pan with minimal oil. Adjust the seasoning to your taste preferences, and add vegetables if desired.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 217Total Fat 15gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 10gCholesterol 372mgSodium 443mgCarbohydrates 7gFiber 3gSugar 2gProtein 16g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Mushrooms: Use fresh, sliced mushrooms like cremini or button mushrooms for the best flavor. If you prefer, you can also try shiitake or portobello mushrooms for a richer taste.
Eggs: Opt for large eggs. For a lower-calorie version, you can swap one or both eggs for egg whites.
Olive oil: A small amount of olive oil or cooking spray is perfect for sautéing the mushrooms without excess calories.
Seasonings: Feel free to get creative with seasoning. Fresh herbs like parsley or chives are a great addition, or a pinch of garlic powder and black pepper adds an extra kick.

Variations and Substitutions

Add Vegetables: You can add other vegetables like spinach, onions, or bell peppers to increase the nutritional value.
Cheese: While the recipe is low-calorie, you could sprinkle a little low-fat cheese, like feta or mozzarella, for extra flavor.
Dairy-Free: To make it dairy-free, omit cheese or substitute a dairy-free alternative like nutritional yeast or a dairy-free cheese.

Storage Options

This omelette is best enjoyed fresh, but leftovers can be stored in the fridge for up to 1-2 days. Reheat gently in a pan to avoid overcooking. If you make the filling in advance, the mushrooms can be stored separately and combined with fresh eggs when you’re ready to cook.