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Creamy Mushroom Omelet

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
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