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Luncheon Omelet

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Submitted by Cathy58

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YIELD

3 servings

PREP

15 min

COOK

15 min

READY

30 min

Ingredients

2 3E+1
TABLESPOONS ML OLIVE OIL
6 6
EACH EACH MUSHROOMS, SHIITAKE *
4 4
12 12
EACH EACH SUGAR SNAP PEAS
or sugar pea pods *
2 2
SLICES SLICES SUNDRIED TOMATOES
diced *
6 6
LARGE LARGE EGGS
2 3E+1
TABLESPOONS ML HEAVY WHIPPING CREAM
1 15
TABLESPOON ML DILL WEED
fresh, 1/2 tablespoon if dried, minced
2 3E+1
TABLESPOONS ML BUTTER, UNSALTED
2 57.8
OUNCES ML/G GOAT (CHEVRE) CHEESE
herbed

Directions

Heat oil in skillet.

Add mushrooms and scallions and sauté for 2 mins.

Add snap peas and tomatoes.

Cook for 3 minutes more.

Whisk eggs with cream and dill.

Melt butter in non-stick omelet pan or skillet.

Pour in egg mixture. Spread cheese on eggs.

Follow Basic Omelet directions.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 167g (5.9 oz)
Amount per Serving
Calories 376 81% from fat
 % Daily Value *
Total Fat 34g 52%
Saturated Fat 14g 70%
Trans Fat 0g
Cholesterol 464mg 155%
Sodium 271mg 11%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 34g
Vitamin A 26% Vitamin C 7%
Calcium 12% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
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