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Basil And Mushroom Omelette Recipe
|Sliced mushrooms||1 Cup (16 tbs)|
|Fat free egg substitute||3⁄4 Cup (12 tbs)|
|Dried basil||1⁄2 Teaspoon|
|Ground black pepper||1 Teaspoon|
|Grated parmesan cheese||1 Tablespoon|
Calories 107 Calories from Fat 38
% Daily Value*
Total Fat 4 g6.6%
Saturated Fat 1.7 g8.4%
Trans Fat 0 g
Cholesterol 6.6 mg
Sodium 307.4 mg12.8%
Total Carbohydrates 4 g1.4%
Dietary Fiber 1.2 g4.7%
Sugars 1.7 g
Protein 13 g25.7%
Vitamin A 28.8% Vitamin C 2.2%
Calcium 15.2% Iron 16.1%
*Based on a 2000 Calorie diet
Microwave on high for 2 to 3 minutes, or until the mushrooms are wilted.
Drain off any liquid.
In a medium bowl, whisk together the eggs, water, basil and pepper.
In a medium non-stick frying pan over medium heat, melt the margarine.
Swirl the pan to coat the bottom.
Add the egg mixture.
As the eggs begin to set, pull the outer edges toward the center with a fork or spatula; allow uncooked portions to run underneath.
Continue until the eggs are just barely set.
Sprinkle with the mushrooms and Parmesan.
Fold the omelet in half.
Transfer to serving plate.