Egg white omelette with asparagus and mushrooms
Total time20 min Preparation + cooking; may include waiting How this time is calculated
Preparation and possible waiting: 10 min · Cooking: 10 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Servings1
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 20 min Preparation + cooking; may include waiting How this time is calculated
Preparation and possible waiting: 10 min · Cooking: 10 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Recipe characteristics
Gluten-free and 8 more Indicative dietary requirements
View full classification 22 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Starter
Breakfast · Afternoon snack
15 to 30 minutes
Method
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Chop the asparagus and slice the mushrooms. Heat oil in a frying pan and sauté both for 4–5 minutes until tender.
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Beat egg whites with salt and pepper and pour over the vegetables.
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Cook over medium-low heat for 4–5 minutes until no liquid white remains. Fold using a spatula and serve.
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