Spinach, Mushroom and Havarti Egg White Omelette is a quick and easy, healthy breakfast meal that will sustain your hunger for hours.
Several years ago, I did a quick interview with Zlata Faerman from Greatist on “The Insanely Easy Breakfasts Food Bloggers Eat All the Time (But Don’t Think Are Worth Posting” and I shared one of my all time favorite, go-to breakfast meals: Spinach, Mushroom and Havarti Egg White Omelette.
It was a great article considering many of us bloggers spend most of our time in the kitchen; yet tend to eat the same food for at least one of their meals throughout the day several times a week.
Like the article stated, these meals are a no brainer and like this recipe, I never even thought of posting it here, but why not? It is a recipe after all and one I thoroughly enjoy quite often.
How do you make a havarti egg white omelette?
This omelette is one of my favorite meals to make for breakfast and I eat it about three to four times a week. It’s a quick, easy, and healthy meal that satisfies my hunger for hours. For this recipe you’ll need egg whites, sliced mushrooms, fresh baby spinach, and Havarti cheese.
My family LOVES creamy Havarti cheese; however, make it your own by using your favorite like Cheddar, American or Swiss cheese. If you’re using a nonstick small skillet, you can use cooking spray to coat the pan or if not, use a little butter and melt over medium heat.
Add the mushrooms and cook until softened; then add the spinach. Once the spinach wilts, add your egg whites and cheese. Scrape the mixture toward the center of the pan as the eggs start to cook, and when there’s hardly any liquid left, cover the pan for 60 seconds.
Remove the cover, fold the eggs in half, and press down to release any residual liquid. Flip the omelette over, press down again, and you’re ready to eat.
Serve this Spinach, Mushroom and Havarti Egg White Omelette with fruit and your favorite toast and breakfast is ready in no time. This omelette makes a tasty Keto breakfast idea too.~Enjoy!
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- 1 tsp. Butter
- 2 lg. Mushrooms, sliced
- 1 c. Baby Spinach, washed
- 3 lg. Egg Whites
- 1 oz. Havarti Cheese
- Melt the butter over medium heat; then add the mushrooms and cook until softened.
- Next, add the spinach and once it wilts, add the egg whites and cheese.
- Scrape the mixture toward the center of the pan as the eggs start to cook, and when there’s hardly any liquid left, cover the pan for 60 seconds. Remove the cover, fold the eggs in half, and press down to release any liquid. Flip the omelet over, press down again, and you’re ready to eat.