Hi! I am Stephanie Rose of Stephanie Rose Food Styling, and we are making awesome omelets here today. I am going to show you a little bit of a different twist of an omelet. This one is going to be very light and airy. It's going to be only egg whites.

For people who are on diets and have to watch their cholesterol, I thought this would be a really nice omelet to do and it's got some very rich flavors in it. We are gong to put some Feta cheese which is Greek, this is the Greek Feta that's made with part goat and part sheep. Originally, it's a ewe but sheep works just fine. And then I have some beautiful Shiitake Mushrooms and then some spinach. So you are getting a lot of vitamins, you are getting a big punch here and it's low fat and low calorie. But we do need to mix up our egg white very—you want them really fluffy. I already have two in here and I am going to add one more. Of course a lot of people get a little worried about separating eggs. I guess there isn’t really a trick to it. You just have to be gentle and careful. Sorry, I was just banging on the side a little bit. And, open it up carefully. This one is doing all kinds of weird things.

Try not to break the yolk. And usually if I had a bad shell, I pour the egg yolk back in the other shell and it drips. There we go. That worked.

No problem and I didn't even break it. So we are going to mix this up, mix this up, just going to mix it up a little bit now. I am going to mix it up even more right before I cook it so it's nice and fluffy. Now, what I’ve already done here is I have taken about a cup of spinach, you could use a little bit more, and I just stuck it in the microwave and wilted it just for about 10 to 15 seconds. And then what we want to do, it's nice and soft, it brings out the flavor, it brings out the color, now we’re just going to chop it up, not too much just a little bit. I still want a little bit of texture. Now, I would definitely recommend using fresh spinach if you can get it versus frozen. Frozen is kind of watery. You have squeeze out all the water. This is just much healthier.

Now, we have some Shiitake Mushrooms, which I love. I have a couple of here and we can always cut more. You don't need that many, maybe two or three and then you need to cut the stems off because they’re a little bit tough. I save the stems—I save a lot of stuff because I make stuff all the time. Now, what I am going to do, I am not going to slice them. I am going to cut them into eights because I want the chunks. I want to be able to bite in through it and I want the mushroom to hold up and still be a little bit more substantial when we eat our omelet. So quarters or eights is fine. Mushroom, they shrink a little bit too when you are cooking. A lot of the water leeches out. So I am going to chop them up and again, you don't that many. This is almost like meat. It's going to make the omelet so rich and delicious.

And then over here, we have some crumbled feta. I am going to start beating these up a little bit more and then what we are going to do is we are going to start saut?ing our mushrooms and then we will be ready to put all the fillings in. If it's getting warm, you may cut it on. I guess it’s sort of a medium, almost middle medium high. And now, let's add our little mushrooms. And again, we don't want to cook them too long. You want them to still have some texture and not be able to dry it out.

I have moved my Shiitakes that are cooking beautifully to the rear burner so I could start my egg white omelet in the front. Swipe out as much as you can. Now, this is going to cook very quickly. Turn it around a little bit. We are not cooking this one like we did the others. I’m going to turn it down. We want it low and slow. Now I think I can even turn off my mushrooms in the back. They look perfect. That's starting to setup you as could see. Start to setup on the side and it's shaking. That's how I can tell if it's cooking or not. Turn it down a little bit.

Now I am going to start adding some ingredients here. Let's start with some feta. It looks like an omelet cloud with spinach and feta. Let's sprinkle some spinach around. Look at that bright green, lovely. And now, I’ll mash this. Let's sprinkle those in here, nice chunks. And last but not least, a little bit of pepper, a little bit of salt not too much because the Feta is pretty salty anyway.

Now, we are cooked. I am going to turn it off and then flip it over with my spatula. I am going to see how she looks, carefully. Perfect, we are ready to plate this beautiful omelet. Carefully, I am going to bring it over here and try to slide it out. Okay, maybe it needs a little bit of help, so soft and squishy. Doesn't that look heavenly? I am just going go to sprinkle a little bit of chives on top of it so it doesn't look so lonely. I’ve garnish it with some Greek olives and some fresh oregano from my garden. Now, doesn't that look beautiful and it's healthy. Now next, we are going on to yet another wonderful omelet. So please come back and watch me make a Frittata omelet.