You are here

Classic Mushroom And Cheese Omelets

admin's picture
  Light butter 1 Tablespoon
  Presliced mushrooms 8 Ounce (1 Package)
  Minced shallot 2 Tablespoon (About 1 Small Sized)
  Salt 1⁄2 Teaspoon, divided
  Freshly ground black pepper 1⁄2 Teaspoon, divided
  Eggs 4 Large, beaten
  Egg substitute 1 Cup (16 tbs)
  Cooking spray 1
  Shredded havarti cheese 2 Ounce (1/2 Cup, Light Variety)

1. Melt butter in a small nonstick omelet pan over medium-high heat; add mushrooms and shallot. Cook 5 minutes or until mushrooms are tender; stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Remove from heat; keep warm.
2. Combine egg, egg substitute, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl; stir with a whisk.
3. Wipe pan with paper towels; coat with cooking spray, and place over medium heat. Pour half of egg mixture into pan. As mixture starts to cook, gently lift edges of omelet with a spatula, and tilt pan so uncooked portion flows underneath. Spoon half of mushroom mixture over omelet; top with 1/4 cup cheese. Loosen omelet with spatula; fold in half. Slide omelet onto a plate; keep warm. Repeat procedure with remaining egg mixture, mushroom mixture, and cheese.

Recipe Summary


Rate It

Your rating: None
Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1041 Calories from Fat 697

% Daily Value*

Total Fat 78 g120.6%

Saturated Fat 30.8 g154%

Trans Fat 0 g

Cholesterol 933 mg311%

Sodium 2154.1 mg89.8%

Total Carbohydrates 16 g5.4%

Dietary Fiber 0.66 g2.7%

Sugars 9.2 g

Protein 65 g130.8%

Vitamin A 57.1% Vitamin C 6.9%

Calcium 70.7% Iron 52.8%

*Based on a 2000 Calorie diet

Classic Mushroom And Cheese Omelets Recipe