Egg White Omelet with Mushrooms and Spinach

This is a different version of the classic omelette. Omelettes can be filled with pretty much whatever you want, and are perfect for a delicious, quick and light dinner. Le Naturelle ready-to-use egg whites are perfect for this recipe!



For the omelette:
100 g Le Naturelle egg whites
20 g boiled spinach
Half a teaspoon extra-virgin olive oil
Half a teaspoon butter, for the pan

For the filling:
30 g mushrooms
30 g Taleggio cheese


  1. 1

    Start by preparing the filling: boil the spinach in very little salted water and squeeze it well. Sauté the mushrooms in very little butter, and add salt and pepper to taste. Keep the mushrooms warm.

  2. 2

    In a bowl, use your hands to shred the boiled spinach and mix them with Le Naturelle egg whites. Add salt and pepper to taste. Incorporate half a teaspoon extra-virgin olive oil and mix well.

    Now cook the omelette: heat a pan (about 24 cm diameter) and butter it well, including the sides. Pour the egg white and spinach mixture and move the pan in a circular motion to spread the mixture evenly.    
  3. 3

    Cook it for a few minutes over medium heat. Use a spatula to turn the omelette (use a dish to help you if you're afraid you'll break the omelette) and cook the other side. Lower the heat to a minimum and place the mushrooms and the cheese over the omelette.

  4. 4

    Remove the pan from the heat and roll the omelette into a cylinder, crushing it gently with the spatula to close it better. Serve immediately.