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Omelette With Spanish Mushroom Filling

Ingredients
  Eggs 4
  Water 1⁄4 Cup (4 tbs)
  Salt 3⁄4 Teaspoon
  Ground black pepper 1⁄8 Teaspoon
  Butter/Margarine 3 Tablespoon
  Spanish mushroom filling 2 Cup (32 tbs)
Directions

Beat eggs lightly; add water, salt, and pepper.
Melt butter in a 10-inch skillet or omelet pan.
Pour egg mixture into hot skillet.
As mixture starts to cook, gently lift edges of omelet with a spatula and tilt pan to allow uncooked egg mixture to run underneath.
Cook over low heat for 5 minutes or until mixture is set on top and golden on bottom.
Quickly run spatula around inside of skillet to loosen omelet.
Spoon 1 cup of Spanish Mushroom Filling over half of omelet; fold omelet in half and place on a warm plate.
Spoon remaining filling over omelet.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Breakfast
Method: 
Fried
Ingredient: 
Egg
Interest: 
Quick

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Average: 4.2 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 652 Calories from Fat 505

% Daily Value*

Total Fat 57 g87.8%

Saturated Fat 29.4 g147%

Trans Fat 0 g

Cholesterol 942.7 mg314.2%

Sodium 1748.2 mg72.8%

Total Carbohydrates 8 g2.8%

Dietary Fiber 2.1 g8.3%

Sugars 4.7 g

Protein 32 g63.1%

Vitamin A 42% Vitamin C 6.9%

Calcium 12.6% Iron 26.8%

*Based on a 2000 Calorie diet

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Omelette With Spanish Mushroom Filling Recipe