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Simple Simon Omelette Recipe
|Milk||1⁄3 Cup (5.33 tbs)|
|Sliced mushrooms||1 Can (10 oz)|
|Cheddar cheese slices||3|
|Canned spaghetti sauce||15 1⁄2 Ounce (1 Small Can)|
Serving size: Complete recipe
Calories 843 Calories from Fat 510
% Daily Value*
Total Fat 57 g87.6%
Saturated Fat 25.7 g128.6%
Trans Fat 0 g
Cholesterol 1141.3 mg
Sodium 2370.3 mg98.8%
Total Carbohydrates 32 g10.7%
Dietary Fiber 4.7 g18.8%
Sugars 24.8 g
Protein 51 g103%
Vitamin A 76.7% Vitamin C 46.5%
Calcium 57.1% Iron 40.1%
*Based on a 2000 Calorie diet
Beat until well mixed and light in color.
Place small amount of butter in heavy skillet; heat over low heat.
Add eggs; cook, covered, for about 5 minutes until eggs are set.
Bottom should be lightly browned.
Drain mushrooms; cut cheese into triangles.
Heat sauce and mushrooms in saucepan.
Run spatula around side of omelet; pour half the sauce over omelet.
Fold omelet over with pancake turner.
Place on ovenproof platter; pour remaining sauce on top of omelet.
Top with cheese.
Place under broiler for about 3 minutes to melt cheese.