- Recipes Home
- Interest Groups
Mushroom Herb Omelette Recipe
|Egg beaters||1 Cup (16 tbs)|
|Chopped parsley||1 Tablespoon|
|Finely chopped oregano/Basil/thyme||1 Teaspoon|
|Mushrooms||2 Cup (32 tbs), sliced|
|Margarine||2 Teaspoon (Fleischmann's Divided)|
Serving size: Complete recipe
Calories 244 Calories from Fat 78
% Daily Value*
Total Fat 9 g13.5%
Saturated Fat 1.5 g7.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 498.4 mg20.8%
Total Carbohydrates 12 g3.9%
Dietary Fiber 2.5 g9.9%
Sugars 3.3 g
Protein 31 g62.8%
Vitamin A 96.1% Vitamin C 40.7%
Calcium 11.1% Iron 35.5%
*Based on a 2000 Calorie diet
In 8-inch nonstick skillet, over medium heat, saute mushrooms in 1 teaspoon margarine until tender; set aside.
In same skillet, over medium heat, melt 1/2 teaspoon margarine.
Pour half the egg mixture into skillet.
Cook, lifting edges to allow uncooked portion to flow underneath.
When almost set, spoon half of mushrooms over half of omelet.
Fold other half over mushrooms; slide onto serving plate.
Repeat with remaining margarine, egg mixture and mushrooms.