You are here

Mushroom Herb Omelette

Diet.Guru's picture
  Egg beaters 1 Cup (16 tbs)
  Chopped parsley 1 Tablespoon
  Finely chopped oregano/Basil/thyme 1 Teaspoon
  Mushrooms 2 Cup (32 tbs), sliced
  Margarine 2 Teaspoon (Fleischmann's Divided)

In small bowl, combine Egg Beaters®, parsley and oregano, basil or thyme; set aside.
In 8-inch nonstick skillet, over medium heat, saute mushrooms in 1 teaspoon margarine until tender; set aside.
In same skillet, over medium heat, melt 1/2 teaspoon margarine.
Pour half the egg mixture into skillet.
Cook, lifting edges to allow uncooked portion to flow underneath.
When almost set, spoon half of mushrooms over half of omelet.
Fold other half over mushrooms; slide onto serving plate.
Repeat with remaining margarine, egg mixture and mushrooms.

Recipe Summary

Difficulty Level: 

Rate It

Your rating: None
Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 119 Calories from Fat 78

% Daily Value*

Total Fat 9 g13.5%

Saturated Fat 1.5 g7.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 22.6 mg0.9%

Total Carbohydrates 7 g2.5%

Dietary Fiber 2.5 g9.9%

Sugars 3.3 g

Protein 6 g12.9%

Vitamin A 34% Vitamin C 40.7%

Calcium 2.8% Iron 10.7%

*Based on a 2000 Calorie diet

Mushroom Herb Omelette Recipe