Omelette With Spanish Mushroom Filling Recipe
Ingredients
| Eggs | 4 | |
| Water | 1⁄4 Cup (4 tbs) | |
| Salt | 3⁄4 Teaspoon | |
| Ground black pepper | 1⁄8 Teaspoon | |
| Butter/Margarine | 3 Tablespoon | |
| Spanish mushroom filling | 2 Cup (32 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 652 Calories from Fat 505
% Daily Value*
Total Fat 57 g87.8%
Saturated Fat 29.4 g147%
Trans Fat 0 g
Cholesterol 942.7 mg314.2%
Sodium 1748.2 mg72.8%
Total Carbohydrates 8 g2.8%
Dietary Fiber 2.1 g8.3%
Sugars 4.7 g
Protein 32 g63.1%
Vitamin A 42% Vitamin C 6.9%
Calcium 12.6% Iron 26.8%
*Based on a 2000 Calorie diet
Directions
Melt butter in a 10-inch skillet or omelet pan.
Pour egg mixture into hot skillet.
As mixture starts to cook, gently lift edges of omelet with a spatula and tilt pan to allow uncooked egg mixture to run underneath.
Cook over low heat for 5 minutes or until mixture is set on top and golden on bottom.
Quickly run spatula around inside of skillet to loosen omelet.
Spoon 1 cup of Spanish Mushroom Filling over half of omelet; fold omelet in half and place on a warm plate.
Spoon remaining filling over omelet.
Chef
