Simple Omelette With Mushrooms
|Milk||1⁄3 Cup (5.33 tbs)|
|Sliced mushrooms||1 Can (10 oz)|
|Cheddar cheese slice||3|
|Spaghetti sauce||1 Can (10 oz)|
Break eggs in medium mixing bowl; add milk, salt and pepper.
Beat until well mixed and light in color.
Place small amount of butter in heavv skillet; heat over low heat.
Add eggs; cook, covered, for about 5 minutes until eggs are set.
Bottom should be lightly browned.
Drain mushrooms; cut cheese into trian- gles.
Heat sauce and mushrooms in saucepan.
Run spatula around side of omelet; pour half the sauce over omelet.
Fold omelet over with pancake turner.
Place on ovenproof platter; pour remaining sauce on top of omelet.
Top with cheese.
Place under broiler for about 3 minutes to melt cheese.
Serve immedi- ately.
Calories 172 Calories from Fat 115
% Daily Value*
Total Fat 13 g19.9%
Saturated Fat 5.8 g28.8%
Trans Fat 0 g
Cholesterol 197.6 mg65.9%
Sodium 410.1 mg17.1%
Total Carbohydrates 4 g1.4%
Dietary Fiber 1.2 g4.6%
Sugars 2.6 g
Protein 10 g20.6%
Vitamin A 14.1% Vitamin C 0.64%
Calcium 14.6% Iron 6.9%
*Based on a 2000 Calorie diet