Prep Time
8 Mins
Cook Time
16 Mins
Yield
4 servings (serving size: 1/2 omelet)

How to Make It

Step 1

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.

Step 2

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

Step 3

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.

Oxmoor House Healthy Eating Collection

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