Mushroom egg white omelette stack

  • 10 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


Mushroom egg white omelette stack
  • 4 flat mushrooms
  • 3 roma tomatoes, thickly sliced
  • cooking oil spray
  • 6 egg whites
  • 2 tablespoon finely chopped chives, plus extra, to serve
  • 20 gram butter, melted
  • 130 gram fresh ricotta, crumbled


Mushroom egg white omelette stack
  • 1
    Heat a char-grill pan or barbecue plate over moderately high heat. Spray mushrooms and tomatoes with oil; grill 7 minutes, or until tender.
  • 2
    Meanwhile, using an electric mixer, beat egg whites in a clean, dry bowl until soft peaks form. Stir in chives.
  • 3
    Heat a non-stick frying pan over moderate heat. Brush with a little butter. Drop 1/4-cup measures of mixture into pan to make 7cm (diameter) omelette.
  • 4
    Cook, in batches of 4, 2 minutes each side, or until golden and cooked. Transfer to a heatproof plate to keep warm. Repeat, using remaining egg white mixture, to make 8 omelettes.
  • 5
    Place a mushroom at centre of each serving plate. Top with omelette, tomato and ricotta. Serve sprinkled with extra chives.


Serve with bacon or sausages. Replace chives with basil, parsley or green onions. Egg-white omelets are best made just before serving. For perfectly round omelets, cook them in oiled egg rings or a 7cm round cookie cutter.

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