Mushroom Omelet
A quick, easy and delicious omelet. It's well balanced on both texture and nutrients. An ideal breakfast to begin the day.
Yield
3 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | pound |
mushrooms
cleaned and sliced |
|
| ½ | each |
sweet red bell peppers
green or red, chopped |
|
| 2 | tablespoons |
olive oil
|
|
| 4 | large |
eggs
|
|
| 4 | large |
egg whites
|
|
| ¼ | cup |
milk
|
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 113.4 | g |
mushrooms
cleaned and sliced |
|
| 0.5 | each |
sweet red bell peppers
green or red, chopped |
|
| 3E+1 | ml |
olive oil
|
|
| 4 | large |
eggs
|
|
| 4 | large |
egg whites
|
|
| 59 | ml |
milk
|
|
| 1 | x |
salt and black pepper
|
*
|
Directions
Heat olive oil in a large skillet.
Add mushrooms and green peppers.
Cook 5 minutes or so, stirring occasionally, until green pepper is softened.
Meanwhile beat eggs, egg whites, milk, salt and pepper in a medium bowl.
When vegetables are soft, transfer them to a plate.
Pour the egg mixture into the skillet and cook over medium flame.
Lift edges of the skillet to allow raw egg mixture to flow underneath and cook.
When the egg is about half set, sprinkle with mushrooms and green pepper.
Fold the egg over to enclose the filling and cook to desired doneness.
Slide onto a serving platter, then divide into portions and serve.
