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