Recipe of the Week - Breakfast

Egg-white Omelette


Difficulty: Easy  

Start your day with this fluffy egg-white omelette that's rich in protein and bioavailable. This beautiful breakfast recipe is perfect for lazy weekend mornings at home. It's high in protein and bioavailable nutrients for your immune and muscle health. This recipe is served with sautéed mushrooms and baby spinach, however I also love it served with lightly sauteed leek and freshly grated parmesan cheese.


  • 1 tablespoon dried wild forest mushrooms (porcini, chanterelle etc)

  • 150 g (5 1/4 oz) Swiss brown mushrooms

  • 1 shallot finely chopped

  • 1 tablespoon olive oil

  • large handful of baby spinach leaves

  • 1 tablespoon parsley, chopped

  • a pinch of sea salt and freshly ground pepper

  • 4 free-range egg whites

  • 1 teaspoon butter


  1. SOAK dried forest mushrooms in 2 tablespoons boiling water for 15 minutes until softened.

  2. DRAIN and reserve the soaking liquid.

  3. SAUTE the Swiss brown mushrooms and shallot in the olive oil for 1 - 2 minutes until golden.

  4. ADD forest mushrooms along with 1 tablespoon of the soaking liquid from the forest mushrooms.

  5. ADD baby spinach leaves, parsley, sea salt and pepper, and mix through a little butter.

  6. WHIP the egg whites and a pinch of salt until they form soft peaks, like you would for a soufflé. A little salt stabilizes the egg whites.

  7. SPOON egg whites over the mushrooms.

  8. BAKE in a hot 220°C (430°F) oven for 4 - 5 minutes until golden and souffle-like.

  9. REMOVE from the oven and serve immediately.

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