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Brussels Sprouts and Mushroom Omelet

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













Trans-fat Free, High Fiber


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


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

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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?


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