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Italian Mushroom Omelette

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  Butter/Margarine 3 Tablespoon
  Fresh mushrooms 8 Ounce, sliced (1 Package, About 3 Cups)
  Chopped green pepper 2 Tablespoon
  Spaghetti sauce 15 1⁄2 Ounce (Prego, 1 Jar)
  Sliced pitted ripe olives 2 Tablespoon
  Eggs 8
  Milk 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Shredded cheddar cheese 2 Ounce (1/2 Cup)

1. In 1 1/2-quart microwave-safe casserole, combine 1 tablespoon of the butter, mushrooms and green pepper. Cover with lid; microwave on high 3 minutes or until vegetables are tender, stirring once during cooking. Stir in spaghetti sauce and olives. Cover; microwave on high 3 minutes or until hot and bubbling. Stir and set aside.
2. Place 1 tablespoon butter in 9-inch microwave-safe pie plate. Cover; microwave on high 20 seconds or until melted. Brush onto pie plate.
3. In medium bowl, beat eggs, milk and salt until well blended. Pour 1/2 of the egg mixture into pie plate. Cover with waxed paper; microwave on high 2 minutes. With spatula, gently move cooked outer edge of omelet to center, letting uncooked portion flow to edge. Cover; microwave on high 2 minutes or until center is set. Remove omelet to serving plate.
4. Repeat steps 2 and 3 with remaining butter and egg mixture. Spoon about 1/2 cup sauce in center of each omelet; fold omelet in half. Top with more sauce and cheese. Serve with remaining sauce.

Recipe Summary

Difficulty Level: 
Lacto Ovo Vegetarian

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1574 Calories from Fat 1024

% Daily Value*

Total Fat 120 g184.2%

Saturated Fat 49.9 g249.4%

Trans Fat 0 g

Cholesterol 1860.6 mg620.2%

Sodium 3835.6 mg159.8%

Total Carbohydrates 48 g16.1%

Dietary Fiber 13.5 g54%

Sugars 27.8 g

Protein 84 g169%

Vitamin A 135.9% Vitamin C 54.1%

Calcium 98.6% Iron 98.9%

*Based on a 2000 Calorie diet

Italian Mushroom Omelette Recipe