Swiss Cheese and Mushroom Omelet

mushroom omeletMushroom is a favorite in my household. This omelet is simple, but very flavorful. I added 1/4 tsp fresh thyme and topped with 1/2 tbs fresh chopped parsley.

I made this for Sunday breakfast, but it would make a great simple supper. Just add a light salad with your favorite vinaigrette and you’ll have a nutritious meal.

Originator of recipe unknown.

1 serving
2 large eggs, scrambled
1ā„2 teaspoon olive oil
1ā„2 teaspoon butter
5 medium mushrooms, sliced
1 medium scallions , sliced
1 1ā„2 tablespoons swiss cheese low fat, grated

  1. Spray omelet pan with cooking spray and add olive oil over medium high heat.
  2. Saute mushrooms and onion until lightly browned and remove from pan.
  3. Reduce heat to medium and pour in eggs. Tip pan around and move egg liquid around until almost set.
  4. Top with mushrooms and cheese. Fold over when set.

Nutrition Amount Per Serving
Calories: 305
Total Fat: 13.51g
Cholesterol: 431mg
Sodium: 199mg
Total Carbs: 19.94g
Dietary Fiber: 6.10g
Sugars: 9.01g
Protein: 28.12g

WW Points 6


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