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Mushroom Carrot Omelette

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  Sliced fresh mushrooms 1⁄2 Cup (8 tbs)
  Non stick spray 1
  Coarsely shredded carrots 1⁄3 Cup (5.33 tbs)
  Water 3 Tablespoon
  1% fat cottage cheese 1⁄4 Cup (4 tbs)
  Fat free egg substitute 2⁄3 Cup (10.67 tbs)
  Dried marjoram 1⁄4 Teaspoon
  Cracked black pepper 1 Pinch

In a small saucepan, combine the mushrooms, carrots and 2 tablespoons of the water.
Bring to a boil, then reduce the heat.
Cover and simmer about 3 minutes or until the carrots are just tender; drain.
Stir in the cottage cheese.
Set aside.
Spray an unheated 10" skillet with slanted sides with no-stick spray.
Heat the skillet over medium heat.
In a small bowl, beat together the egg substitute, the remaining tablespoon of water, marjoram and pepper.
Pour into the skillet.
Using a spatula, lift the edges to allow the uncooked egg mixture to flow underneath.
Continue cooking until the egg mixture is set but still glossy and moist on top.
Spoon the vegetable-cheese mixture across the center of the omelet.
Fold the sides of the omelet over the mixture.
Transfer the omelet to a serving plate.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 156 Calories from Fat 20

% Daily Value*

Total Fat 2 g3.4%

Saturated Fat 0.46 g2.3%

Trans Fat 0 g

Cholesterol 1.1 mg0.4%

Sodium 381.8 mg15.9%

Total Carbohydrates 11 g3.8%

Dietary Fiber 2.5 g10.2%

Sugars 6.8 g

Protein 23 g45.1%

Vitamin A 213% Vitamin C 7.8%

Calcium 11.9% Iron 24.8%

*Based on a 2000 Calorie diet

Mushroom Carrot Omelette Recipe