The light omelettes with mushrooms and cooked ham are a tasty and easy-to-prepare second course. In a short time, we can bring a rich and flavorful dish to the table. Lighter than classic omelettes because they are made with egg whites and only 2 eggs. A naturally gluten-free dish that can also become lactose-free by replacing the filling cheese with a lactose-free or plant-based one. Want to make this dish more delicious and refined? Place the omelettes in a buttered baking dish and cover them with béchamel or plant-based béchamel, then bake them to gratinate for 10 minutes.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 eggs
- 200 g egg whites
- 4 slices cooked ham
- 2 slices cheese
- 2 tbsp chopped parsley
- to taste salt
- 150 g mushrooms (champignons)
- 4 tbsp extra virgin olive oil
- 1/2 fresh spring onion
Tools
- 2 Bowls
- 2 Pans
- 1 Fork
- 1 Knife
- 1 Spatula
Steps
Slice the mushrooms after cleaning them well from any soil residues. Chop the spring onion and put it in a pan with 2 tablespoons of oil.
Sauté over low heat and after 2 minutes add the mushrooms, raise the heat and cook for 10 minutes. Add salt halfway through cooking.
Meanwhile, beat the 2 eggs with the egg whites and a pinch of salt.
Heat a pan, add a tablespoon of oil and heat well.
Pour half of the eggs and cook for 4 minutes, turn over and fill with 2 slices of cooked ham, half of the mushrooms, and a slice of cheese.
Fold and finish cooking for another 4 minutes, first on one side and then on the other. Proceed in the same way with the other omelette and serve immediately.
WARNING: Check the Italian Celiac Association’s list and read the ingredients carefully to ensure they do not contain gluten contamination.
Tips
Keep them in the fridge for 2 days.
For the lactose-free variant, replace the filling cheese with a lactose-free or plant-based one.
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