Mushroom Omelette Chinese Style
|Sliced mushrooms||1⁄4 Cup (4 tbs)|
|Finely chopped onions||1⁄4 Cup (4 tbs)|
|Lettuce/Parsley||1 (For Garnish)|
Melt butter in wok or skillet; stir-fry mushrooms and onions over very low heat. (Butter will burn if heated over 225 Â°F.)
Remove; set aside.
Beat eggs with salt and pepper.
Pour into wok; heat slowly.
Lift up edges of eggs as they become set on bottom; let uncooked egg run under.
Cook until golden brown on bottom and creamy on top.
Place mushrooms and onions in center; roll onto plate.
Garnish with lettuce or parsley
Serving size: Complete recipe
Calories 706 Calories from Fat 490
% Daily Value*
Total Fat 55 g84.7%
Saturated Fat 24.8 g124.2%
Trans Fat 0 g
Cholesterol 1333.4 mg444.5%
Sodium 843.6 mg35.1%
Total Carbohydrates 15 g4.9%
Dietary Fiber 6.5 g26.1%
Sugars 7.1 g
Protein 42 g83.7%
Vitamin A 538% Vitamin C 117.3%
Calcium 26.7% Iron 46.2%
*Based on a 2000 Calorie diet