Classic Mushroom and Cheese Omelets

Oxmoor House
4 servings (serving size: 1/2 omelet)


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1 tablespoon light butter
1 (8-ounce) package pre-sliced mushrooms
2 tablespoons minced shallot (about 1 small)
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
4 large eggs, beaten
1 cup egg substitute
Cooking spray
1/2 cup (2 ounces) shredded light Havarti cheese


Prep: 8 Minutes
Cook: 16 Minutes

Melt butter in a small nonstick omelet pan over medium-high heat; add mushrooms and shallot. Cook 5 minutes or until mushrooms are tender; stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Remove from heat; keep warm.

Combine egg, egg substitute, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl; stir with a whisk..

Wipe pan with paper towels; coat with cooking spray, and place over medium heat. Pour half of egg mixture into pan. As mixture starts to cook, gently lift edges of omelet with a spatula, and tilt pan so uncooked portion flows underneath. Spoon half of mushroom mixture over omelet; top with 1/4 cup cheese. Loosen omelet with spatula; fold in half. Slide omelet onto a plate; keep warm. Repeat procedure with remaining egg mixture, mushroom mixture, and cheese.

Created date

March 2010

Nutritional Information

Calories 173
Fat 9.2 g
Satfat 2.6 g
Protein 18.5 g
Carbohydrate 4.2 g
Cholesterol 222 mg
Iron 2.4 mg
Sodium 591 mg
Caloriesfromfat 48 %
Fiber 0.8 g
Calcium 152 mg