The light omelettes with mushrooms and ham are a tasty and easy-to-prepare main 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 whole eggs.

Difficulty: Very Easy
Cost: Economical
Preparation time: 20 Minutes
Portions: 2
Cooking methods: Stovetop
Cuisine: Italian

Ingredients

2 eggs
7 oz egg whites
4 slices cooked ham
2 slices cheese
2 tbsp chopped parsley
to taste salt
5 oz mushrooms (champignons)
4 tbsp extra virgin olive oil
1/2 fresh scallion

Tools

2 Bowls
2 Pans
1 Fork
1 Knife
1 Spatula

Steps

Slice the mushrooms after thoroughly cleaning them of any soil residue. Chop the scallion and place it in a pan with 2 tablespoons of oil.
Saute over low heat and after 2 minutes add the mushrooms, increase 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 and 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.