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Basil And Mushroom Omelette

Ingredients
  Sliced mushrooms 1 Cup (16 tbs)
  Fat free egg substitute 3⁄4 Cup (12 tbs)
  Water 1 Tablespoon
  Dried basil 1⁄2 Teaspoon
  Ground black pepper 1 Teaspoon
  Margarine 1 Teaspoon
  Grated parmesan cheese 1 Tablespoon
Directions

Place the mushrooms in a 2-cup (or 4-cup) glass measure and cover with vented plastic wrap.
Microwave on high for 2 to 3 minutes, or until the mushrooms are wilted.
Drain off any liquid.
In a medium bowl, whisk together the eggs, water, basil and pepper.
In a medium non-stick frying pan over medium heat, melt the margarine.
Swirl the pan to coat the bottom.
Add the egg mixture.
As the eggs begin to set, pull the outer edges toward the center with a fork or spatula; allow uncooked portions to run underneath.
Continue until the eggs are just barely set.
Sprinkle with the mushrooms and Parmesan.
Fold the omelet in half.
Transfer to serving plate.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Breakfast
Method: 
Fried
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Mushroom
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
2

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