Classic Mushroom and Cheese Omelets

Recipe from Oxmoor House

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 173
  • Fat: 9.2g
  • Saturated fat: 2.6g
  • Protein: 18.5g
  • Carbohydrate: 4.2g
  • Cholesterol: 222mg
  • Iron: 2.4mg
  • Sodium: 591mg
  • Calories from fat: 48%
  • Fiber: 0.8g
  • Calcium: 152mg

Ingredients

  • 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

Preparation

  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.
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