Mushroom Herb Omelette Recipe
This Mushroom Herb Omelet recipe easily finds way to the top of my favorite list. For most of the nutritionists also, Low Carb recipe of Mushroom Herb Omelet is a dish to swear upon. The main ingredient in Mushroom Herb Omelet is always Eggplant Eggs. Once you try out this Mushroom Herb Omelet recipe, don't forget to inform me what you think about it .
Ingredients
1 cup EGG BEATERS Healthy Real Egg Product
1 tablespoon chopped fresh parsley
1 teaspoon finely chopped oregano, basil or thyme or 1/4 teaspoon dried)
2 cups sliced fresh mushrooms
2 teaspoons FLEISCHMANN'S® Original Margarine, divided
Directions
In small bowl, combine Egg Beaters®, parsley and oregano, basil or thyme; set aside.
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.
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.
