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Brussels Sprouts & Mushroom Omelet

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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.

 

Yield

2 servings

Prep

10 min

Cook

15 min

Ready

28 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
3 tablespoons olive oil
divided, or butter
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1 small yellow onion
chopped
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1 cup mushrooms, button
or cremini, sliced
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1 cup brussels sprouts
outer layers removed and thinly sliced
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1 small carrots
peeled and diced
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4 large eggs
divided
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1 x salt and black pepper
to taste
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2 slices swiss cheese
chopped or shredded, divded
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2 slices whole wheat bread
lightly toasted, to serve
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Ingredients

Amount Measure Ingredient Features
45 ml olive oil
divided, or butter
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1 small yellow onion
chopped
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237 ml mushrooms, button
or cremini, sliced
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237 ml brussels sprouts
outer layers removed and thinly sliced
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1 small carrots
peeled and diced
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4 large eggs
divided
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1 x salt and black pepper
to taste
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2 slices swiss cheese
chopped or shredded, divded
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2 slices whole wheat bread
lightly toasted, to serve
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 318g (11.2 oz)
Amount per Serving
Calories 53565% 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?
 

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