Simple Omelette With Mushrooms Recipe
Ingredients
| Eggs | 5 | |
| Milk | 1⁄3 Cup (5.33 tbs) | |
| Salt | 1⁄4 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Butter | 1 Tablespoon | |
| Sliced mushrooms | 1 Can (10 oz) | |
| Cheddar cheese slice | 3 | |
| Spaghetti sauce | 1 Can (10 oz) |
Nutrition Facts
Serving size
Calories 191 Calories from Fat 115
% Daily Value*
Total Fat 13 g19.9%
Saturated Fat 5.8 g28.8%
Trans Fat 0 g
Cholesterol 197.6 mg65.9%
Sodium 736 mg30.7%
Total Carbohydrates 7 g2.4%
Dietary Fiber 1.9 g7.6%
Sugars 3.3 g
Protein 12 g23.6%
Vitamin A 14.1% Vitamin C 0.64%
Calcium 14.6% Iron 6.9%
*Based on a 2000 Calorie diet
Directions
Beat until well mixed and light in color.
Place small amount of butter in heavv 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 trian- gles.
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.
Serve immedi- ately.
Chef
