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Ham And Mushroom Omelette Recipe
|Cooked ham||1⁄2 Cup (8 tbs), chopped|
|Minced onion||1 Teaspoon|
|Canned mushrooms||3 Ounce, chopped (1 Can)|
|Chopped parsley||1 Teaspoon|
|Cold water||1 Tablespoon|
|Oleo/Butter||1 1⁄2 Tablespoon|
Calories 356 Calories from Fat 228
% Daily Value*
Total Fat 25 g39.2%
Saturated Fat 6.8 g33.8%
Trans Fat 0.7 g
Cholesterol 634.4 mg
Sodium 532.6 mg22.2%
Total Carbohydrates 5 g1.8%
Dietary Fiber 0.27 g1.1%
Sugars 1.4 g
Protein 26 g51.4%
Vitamin A 26.9% Vitamin C 5.6%
Calcium 8.4% Iron 16.1%
*Based on a 2000 Calorie diet
Set aside but keep warm.
Beat eggs, salt, pepper and cold water in mixing bowl until combined, but not frothy.
Heat butter in 9-inch skillet or omelet pan until it just sizzles, but not browns.
Add eggs and cook over medium heat.
As omelet cooks, loosen sides of omelet with spatula and tilt pan to let uncooked eggs run underneath.
Cook until lightly brown on bottom and almost dry on top.
Put ham and mushroom filling in middle of omelet.
Fold in half and remove to warm plate.