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Mushroom & Parmesan Omelet
Makes 2 servings
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Ingredients
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2
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teaspoons olive oil
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1
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small package (4 ounces) sliced mixed mushrooms or whole button mushrooms, sliced
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2
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tablespoons chopped shallots or red onion
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2
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egg whites
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1
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egg
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1
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tablespoon water
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1/4
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teaspoon salt
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1/8
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teaspoon freshly ground black pepper
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1/4
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cup freshly grated Parmesan cheese
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1. Heat oil in medium nonstick skillet with sloping sides over medium-high heat. Add mushrooms and shallots; cook 5 minutes or until mushrooms are tender and liquid evaporates, stirring occasionally. Transfer mixture to bowl; set aside. (Do not wash skillet.)
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2. Combine egg whites, egg, water, salt and pepper in medium bowl; mix well.
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3. Heat same skillet over medium heat. Add egg mixture; cook 2 minutes or until eggs begin to set. Gently lift edge of omelet with spatula to allow uncooked portion to flow underneath. Continue cooking 2 minutes or until center is almost set.
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4. Spoon mushroom mixture over half of omelet; top with cheese. Fold opposite side of omelet over filling. Reduce heat to low; cook 1 minute or until cheese is melted and center of omelet is set. Cut omelet in half.
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©Publications International, Ltd.
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Nutrients per Serving
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(1/2 of omelet)
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Calories
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157
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Calories from Fat
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57 %
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Total Fat
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10 g
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Saturated Fat
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3 g
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Cholesterol
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115 mg
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Carbohydrate
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4 g
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Fiber
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<1 g
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Protein
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13 g
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Sodium
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538 mg
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Dietary exchanges
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1 Vegetable
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2 Meat
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1 Fat
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