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Mushroom Carrot Omelette

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Ingredients
  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
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Breakfast
Ingredient: 
Vegetable

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