Mushroom tomato omelet

Recipe Information

Ingredients

• 2 cups sliced fresh mushrooms

• 3 tablespoons green onion, sliced

• 1 clove garlic, minced

• 1 cup egg substitute

• 1/4 teaspoon basil, crushed

• 1/8 teaspoon salt

• Dash ground black pepper

• 1 teaspoon olive oil

• 1/4 cup (1 ounce) shredded mozzarella cheese

• 1 tablespoon finely shredded Parmesan cheese

• 1 medium plum tomato, chopped

• Snipped fresh parsley (optional)

Directions

• Preheat a 6-inch skillet over medium heat. Add the mushrooms, green onion, and garlic to skillet. Cook until tender.

• Remove the mushroom mixture from the skillet and set aside. In a separate bowl, combine the egg product, basil, salt, and pepper. Beat until combined.

• Add 1/2 teaspoon of olive oil to the clean skillet over medium heat.

• Pour half of the egg mixture into prepared skillet. Cook, without stirring until the egg mixture begins to set. Run a spatula around edge of skillet, lifting the egg mixture so the uncooked portion flows underneath and cooks.

• Continue cooking and lifting edges until egg mixture is set but is remains glossy on the top. Sprinkle with half of the mozzarella cheese and half of the mushroom mixture. Cook until the cheese melts.

• Using a spatula, lift and fold the omelet in half. Transfer the omelet to a warm plate and prepare a second omelet with the remaining ingredients.

• Finish with Parmesan cheese, tomato, and parsley.

Nutrition (per serving)

• Calories: 170 cal

• Total fat: 8g

• Saturated fat: 3g

• Cholesterol: 15mg

• Sodium: 510mg

• Carbohydrate: 8g

• Fiber: 2g

• Protein: 20g