Creamy Mushroom Omelet

This entry was posted on November 18, 2013 by Jay Bonaretti.

QUICK FACTS

PREPARATION TIME

10 min (for 4 serves)

COOKING TIME

10 min (for 4 serves)

BREAKFAST

Egg

SUMMARY

A healthy quick fix when you are in a hurry. If you love mushroom and cheese, this is the perfect dish for you!

INGREDIENTS

6.00 tablespoon (81 g)

olive oil, divided

3.00 onion (267 g)

onion, chopped

750 g

button mushrooms

90 g

fat-free sour cream

90 g

fat-free cream cheese

90 g

fat-free mozzarella cheese

24.00 olives (96 g)

olives, green or black, drained

6 g

fresh parsley, chopped

3 g

garlic powder

12.00 egg (528 g)

eggs

1.50 cup (390 g)

skim milk

METHOD

1. Heat 1 tablespoon oil in a large non-stick pan. Stir-fry onion over medium heat, until onion becomes translucent.

2. In a large bowl, combine mushrooms, sour cream, cream cheese, mozzarella cheese, olives, parsley, garlic powder, and cooked onion.

3. Beat eggs with milk in a large bowl. Heat remaining oil in the skillet used to cook the onions.

4. Pour the egg mixture into the hot pan. As eggs set, lift the edges to allow the liquid to run underneath for even cooking. When eggs are almost fully set, spoon mushroom mixture onto half of the eggs; fold the untopped half over the filling. Cover pan, and remove from heat. Allow omelet to rest in covered pan until the cheese is melted.

5. Cut into 4 slices.

6. Serve and enjoy.

NUTRITIONAL PANEL

Per Serve

Energy:

614.4 kJ (146.9 kcal)

Protein:

19.6 g

Total Fat:

6.0 g

-Saturated:

2.6 g

-Mono-Unsaturated:

2.6 g

-Poly-Unsaturated:

0.7 g

Total Carbs:

6.9 g

-Complex Carbs:

3.2 g

-Sugar:

3.7 g

Fibre:

3.1 g

Water:

146.3 mL

Alcohol:

0.0 g

Cholesterol:

165.8 mg

This entry was posted in Breakfast, Dairy, Poultry, Recipes and tagged Breakfast, Creamy Mushroom Omelet Recipe, Mushroom, Cheese, Omelet, Egg on November 18, 2013 by Jay Bonaretti. ← Previous Post Next Post →