You are here

Mushroom Omelet

  Butter/Margarine 1 Tablespoon
  Fresh mushrooms 4 Medium, sliced
  Caraway seeds 1⁄8 Teaspoon
  Lemon pepper 1⁄8 Teaspoon
  Eggs 3
  Milk 2 Tablespoon
  Salt 1⁄8 Teaspoon
  Pepper 1 Dash

In an 8-in.skillet, heat butter until it sizzles.
Saute mushrooms, caraway and lemon pepper for 3-5 minutes.
In a small bowl, beat eggs, milk, salt and pepper.
Pour over mushrooms.
Cook over medium heat.
As eggs set, lift edges, letting uncooked portion flow underneath.
When eggs are set, fold omelet in half.

Recipe Summary


Rate It

Your rating: None
Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 359 Calories from Fat 253

% Daily Value*

Total Fat 28 g43.7%

Saturated Fat 12.9 g64.7%

Trans Fat 0 g

Cholesterol 669.7 mg223.2%

Sodium 489.2 mg20.4%

Total Carbohydrates 6 g1.8%

Dietary Fiber 0.97 g3.9%

Sugars 4 g

Protein 22 g44.6%

Vitamin A 22.8% Vitamin C 2.7%

Calcium 12.4% Iron 17.9%

*Based on a 2000 Calorie diet

Mushroom Omelet Recipe