Mushroom Omelet
38
A quick, easy and delicious omelet. It's well balanced on both texture and nutrients. An ideal breakfast to begin the day.
Ingredients
| ¼ | pound |
mushrooms
cleaned and sliced |
|
| ½ | each |
sweet red bell peppers
green or red, chopped |
|
| 2 | tablespoons |
olive oil
|
|
| 4 | large |
eggs
|
|
| 4 | large |
egg whites
|
|
| ¼ | cup |
milk
|
|
| 1 | x |
salt and black pepper
|
* |
Directions
Heat olive oil in a large skillet.
Add mushrooms and green peppers.
Cook 5 minutes or so, stirring occasionally, until green pepper is softened.
Meanwhile beat eggs, egg whites, milk, salt and pepper in a medium bowl.
When vegetables are soft, transfer them to a plate.
Pour the egg mixture into the skillet and cook over medium flame.
Lift edges of the skillet to allow raw egg mixture to flow underneath and cook.
When the egg is about half set, sprinkle with mushrooms and green pepper.
Fold the egg over to enclose the filling and cook to desired doneness.
Slide onto a serving platter, then divide into portions and serve.
Nutrition Facts
Serving Size 209g (7.4 oz)Amount per Serving
Calories 22065% of calories from fat
% Daily Value *
Total Fat 16g
25%
Saturated Fat 4g
18%
Trans Fat
0g
Cholesterol 284mg
95%
Sodium 177mg
7%
Total Carbohydrate
2g
2%
Dietary Fiber 1g
3%
Sugars g
Protein
31g
Vitamin A 9%
•
Vitamin C 96%
Calcium 7%
•
Iron 9%
* based on a 2,000 calorie diet
How is this calculated?
