Brussels Sprouts and Mushroom Omelet

Rate/Review
Saved in 1 recipe box
Photo of Brussels Sprouts and Mushroom Omelet
Slideshow
Zoom
Hover to discover
add your photo of this recipe! Photo of Brussels Sprouts and Mushroom Omelet Photo of Brussels Sprouts and Mushroom Omelet Photo of Brussels Sprouts and Mushroom Omelet

This easy breakfast omelet fills you up and makes you feel great. A delicious and nutritious way to start off your day.

 
  
. Prep
10 min.
Cook
15 min.
Ready In
28 min.
2 servings
Trans-fat Free, High Fiber
 
Metric measurements

Ingredients

3tablespoons olive oilVideo divided, or butter
1small onion, yellow chopped*
1cup mushrooms, button or cremini, sliced
1cup brussel sprouts outer layers removed and thinly sliced
1small carrot peeled and diced
4large eggsVideo divided
1x salt and black pepper to taste*
2slices swiss cheese chopped or shredded, divded
2slices whole wheat bread lightly toasted, to serve
* not incl. in nutrient facts

Directions

In a medium nonstick skillet, add 1 tablespoon olive oil or butter, and heat over medium heat until hot.

Add the onions, stirring occasionally, and cook for about 5 minutes until onions are softened and browned.

Add the mushrooms, and cook for another 4 to 5 minutes until part of water has evaporated.

Stir in brussels sprouts and carrots, and cook for another 3 to 5 minutes, or until the vegetables are tender.

Season with salt and black pepper to taste.

Meanwhile get two bowls reedy, and crack two eggs into each bowl.

Whisk well, and sprinkle with a bit salt and black pepper.

Transfer the veggie-mushroom mixture into a bowl. Cover and set aside.

In the same skillet, add 1 tablespoon olive oil, and heat over medium heat until hot.

Start to cook the first omelet.

Pour the beaten two eggs into now-hot pan, and shake to cover the pan evenly.

Let cook for about 3 minutes until the eggs are set. Then cover with the lid, and cook for another 2 minutes or so, until no liquid egg remains on top.

Sprinkle with 1 slice of swiss cheese over half omelet.

Place half veggie-mushroom mixture on top of cheese.

Fold the omelet, and transfer onto a plate. Repeat with the second omelet.

Serve warm with a slice of whole wheat bread and half grape fruit if needed.

First published: last updated: 2014-02-24

 
 
 
 
 
 
Custom Search
  • 6-social-share
  • 5-content-save
  • 32-print
  • 32-photos
  • 5-content-edit
 
 
 

Nutrition Facts

Serving Size 318g (11.2 oz)
Amount per Serving
Calories 53565% of calories from fat
 % Daily Value *
Total Fat 39g 59%
Saturated Fat 11g 55%
Trans Fat 0g
Cholesterol 449mg 150%
Sodium 775mg 32%
Total Carbohydrate 8g 8%
Dietary Fiber 5g 22%
Sugars g
Protein 53g
Vitamin A 105% Vitamin C 43%
Calcium 34% Iron 21%
* based on a 2,000 calorie diet How is this calculated?