Ingredients for Mushroom N Cheese Omelet
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How to Make Mushroom N Cheese Omelet
- Whisk together 2 large eggs and 2 tablespoons of milk in a bowl. Season with salt and pepper to taste.
- In a small pan, sauté 1/2 cup sliced cremini mushrooms with 1 teaspoon olive oil over medium heat until softened, about 5 minutes.
- Add 1/4 cup chopped onion and 1 clove minced garlic to the pan; cook for another 2 minutes until fragrant.
- Melt 1 tablespoon of margarine in an 8-inch nonstick frying pan or skillet over medium heat.
- Pour the egg mixture into the hot pan and let it cook undisturbed for about 30 seconds until the edges begin to set.
- Sprinkle 1/4 cup shredded cheddar cheese and the cooked mushroom mixture over one half of the omelet.
- Once the bottom is set, gently lift the unfilled side of the omelet with a spatula and fold it over the filling.
- Cook for another minute or two, until the cheese is melted and the eggs are cooked through.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
14g
Fat
60g
Carbs
4g
