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Fresh Mushroom Omelet

(0 Votes)
Updated May 17, 2018
10 Min

Whether for a good-for-you breakfast or brunch, save room for our Fresh Mushroom Omelet. Mushrooms are brimming with healthy benefits and this hearty egg dish is sure to be a welcome way to start the day.

What You'll Need

  • 2 tablespoons butter
  • 1/2 cup chopped fresh mushrooms
  • 1/4 cup finely chopped onion
  • 2 cups liquid egg substitute
  • 1/2 cup fat-free milk

What to Do

  1. In a large nonstick skillet over medium-high heat, melt butter. Add mushrooms and onion and cook 4 to 5 minutes, or until mushrooms and onion are tender, stirring occasionally. Remove and set aside.

  2. In a medium bowl, combine egg substitute and milk. Pour into skillet and cook over medium heat. When eggs begin to set, lift edges with spatula to allow uncooked eggs to flow underneath. Continue cooking until eggs are set but still moist.

  3. Spread mushrooms and onions on one side of omelet. Carefully fold omelet in half and slide onto warmed serving dish. Serve immediately.


Nutritional InformationShow More

Servings Per Recipe: 6

  • Amount Per Serving % Daily Value *
  • Calories 85
  • Calories from Fat 35
  • Total Fat 3.9g 6 %
  • Saturated Fat 2.4g 12 %
  • Trans Fat 0.2g 0 %
  • Protein 9.4g 19 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 11mg 4 %
  • Sodium 210mg 9 %
  • Total Carbohydrates 3.5g 1 %
  • Dietary Fiber 0.2g 1 %
  • Sugars 3.1g 0 %
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