Mushroom Omelette
Ingredients
- 2 (10 ounce) cans mushrooms, drained ⓘ
- 1 small onion, sliced ⓘ
- 1 tablespoon olive oil ⓘ
- 1 teaspoon butter ⓘ
- 1/3 teaspoon garlic powder ⓘ
- 1/8 teaspoon black pepper ⓘ
- 1/8 teaspoon salt ⓘ
- 1/2 teaspoon parsley ⓘ
- 1/2 teaspoon dried chives ⓘ
- 4 eggs ⓘ
- 2 teaspoons butter ⓘ
- 1/4 cup cheddar cheese, shredded ⓘ
Instructions
- Mushrooms:
- On med-high heat combine butter and olive oil in frying pan and allow butter to melt.
- Saute onions until tender. Add mushrooms, salt, pepper, garlic powder and chives. Saute until heated through and mushrooms have reduced slightly.
- Set aside in bowl.
- Omelette:
- Break two eggs into a bowl and whisk. If desired, add dried green pepper flakes to the egg mix before cooking.
- Melt 1 tsp butter in pan. Add beaten eggs and let cook on one side.
- When eggs have almost completely set up, flip the omelette over to allow for browning on other side.
- As soon as it is flipped, sprinkle one half of the omelette with half of the cheddar cheese and top with half of the mushroom mixture. Fold omelette in half, covering mushrooms. Slide onto a plate and enjoy.
Nutrition & Diet Analysis (per serving)
1025
kcal
51% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).