Turkey and Mushroom Egg White Omelette

By Ester G – Bowmanville, ON
Turkey and Mushroom Egg White Omelette
  • Prep Time: 5
  • Total Time: 23
  • Servings: 1

Recipe Tags

About this Recipe

This is a healthy way to enjoy some leftover turkey at breakfast


125 ml egg whites
1/4 cup sliced white mushrooms
1/4 cup chopped and de-boned leftover turkey
2 tbsp grated old cheddar cheese
1 tbsp salted butter
1/4 tsp minced garlic


In a small frying pan, heat butter over medium-high heat. Add mushrooms and garlic, and sautee until soft (about 5 minutes).
Remove the garlic and mushrooms, set aside.
Keeping the same pan, heat again over medium-high. Add egg whites. Stir a little, so that the middle cooks. Run the corner of the spatula around the edges to keep them from sticking to the sides of the pan. Continue to cook for 5 minutes, then carefully flip the egg white omelette over.
Cook for 3 to 4 more minutes. Cover one half of the omelette with mushroom and garlic mixture, cheddar, and turkey. Fold the other half of the omelette over and continue to cook for 2-3minutes or until the cheese is melted.

Comments & Ratings

 Rate by clicking on the maple leaves. (optional)
 Save this recipe to my Recipe Box

Comments (0)

Show More Comments

No Comments yet