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Mushroom Omelet

 
Mushroom Omelet
28

A quick, easy and delicious omelet. It's well balanced on both texture and nutrients. An ideal breakfast to begin the day.

Yield

3

servings

Prep

15

min

Cook

15

min

Ready

30

min

Trans-fat Free, Low Carb
 

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.

 

* not incl. in nutrient facts

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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?

 

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