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Classic Mushroom And Cheese Omelets

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Ingredients
  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)
Directions

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

Cuisine: 
Canadian
Course: 
Appetizer
Method: 
Spraying
Restriction: 
Vegetarian
Ingredient: 
Cheese

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