Classic Mushroom and Cheese Omelets



4 servings (serving size: 1/2 omelet)

Recipe from

Oxmoor House

Recipe Time

Prep: 8 Minutes
Cook: 16 Minutes

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


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


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.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note