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Mushroom Omelet Recipe
|Butter/Margarine||1 Tablespoon (NULL)|
|Fresh mushrooms/Null||4 Medium, sliced (NULL)|
|Caraway seeds/Null||1⁄8 Teaspoon (NULL)|
|Lemon pepper/Null||1⁄8 Teaspoon (NULL)|
|Milk/Null||2 Tablespoon (NULL)|
|Salt/Null||1⁄8 Teaspoon (NULL)|
|Pepper/Null||1 Dash (NULL)|
Serving size: Complete recipe
Calories 359 Calories from Fat 253
% Daily Value*
Total Fat 28 g43.7%
Saturated Fat 12.9 g64.7%
Trans Fat 0 g
Cholesterol 669.7 mg223.2%
Sodium 489.2 mg20.4%
Total Carbohydrates 6 g1.8%
Dietary Fiber 0.97 g3.9%
Sugars 4 g
Protein 22 g44.6%
Vitamin A 22.8% Vitamin C 2.7%
Calcium 12.4% Iron 17.9%
*Based on a 2000 Calorie diet
Saute mushrooms, caraway and lemon pepper for 3-5 minutes.
In a small bowl, beat eggs, milk, salt and pepper.
Pour over mushrooms.
Cook over medium heat.
As eggs set, lift edges, letting uncooked portion flow underneath.
When eggs are set, fold omelet in half.