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Classic Mushroom and Cheese Omelets

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


  • 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

Nutrition 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

How to Make It

  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.

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

  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