Main Dishes

Mushroom-and-Shallot Omelet

Breakfast for dinner? You bet! Transform the traditional breakfast omelet into a dinnertime item by adding tomato slices or a green salad as a serve-along with this savory egg dish.
Total Time: 18 minutes
Yield: 1 serving

Ingredients:
2/3 cup sliced baby portobello or button mushrooms
1 tablespoon slivered shallot
Nonstick cooking spray
1 teaspoon water
2 egg whites
1 egg
1 tablespoon fat-free or 1% lowfat milk
Pinch salt
2 tablespoons finely shredded Swiss or Gruyère cheese (½ ounce)
Pinch dried thyme leaves

Preparation:

  1. For filling, place mushrooms and shallot in 8-inch nonstick skillet. Lightly spray with nonstick spray; add water. Stir over medium heat about 4 minutes or until tender and slightly moist. Transfer to bowl.
  2. Lightly whisk egg whites, egg, milk and salt in a bowl. Wipe skillet clean. Lightly coat skillet with nonstick spray; heat over medium heat. Add egg mixture.
  3. As eggs begin to set, run heatproof silicone spatula around edge so uncooked eggs can flow underneath. If eggs are set but still slightly runny on top, flip and cook for a few seconds. Turn egg patty over again and spoon filling on half of omelet; sprinkle with half of cheese. Fold omelet in half to cover the filling. Sprinkle remaining cheese and the thyme on top. Serve.

Per Serving (1 omelet):
calories: 180; 80 calories from fat
total fat: 9 g; 4 g saturated fat, 0 g trans fat
cholesterol: 225 mg
sodium: 390 mg
total carbohydrates: 6 g
fiber: 1 g
sugars: 3 g
protein: 19 g
vitamins: vitamin A (10% DV), vitamin C (2% DV)
minerals: calcium (20% DV), iron (8% DV)
exchanges: 2 med. fat meat, 1 vegetable

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