Mushroom Omelet
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
4 |
whole |
eggs |
|
4 |
ounces |
mushrooms -- sliced |
|
1 |
small |
shallot -- minced fine |
|
2 |
tablespoons |
fat-free evaporated milk |
|
1/2 |
teaspoon |
Dijon mustard |
|
1/4 |
teaspoon |
seasoned salt |
|
1/8 |
teaspoon |
seasoned pepper |
|
2 |
tablespoons |
butter |
| Melt 1 tablespoon of the butter. Add mushrooms and shallots and cook until softened and moisture from the mushrooms has evaporated. Remove from pan. Beat eggs with milk, mustard, salt and pepper. In the same pan melt 1 tablespoon if butter and add egg mixture. Cook lifting edges of omelet to allow uncooked egg to cook. Put mushroom mixture on one half of omelet and slide onto a plate using the pan to fold omelet in half. Makes 2 servings. |
| Per Serving: 265 Calories; 21g Fat (69.7% calories from fat); 14g Protein; 7g Carbohydrate; 1g Dietary Fiber; 406mg Cholesterol; 436mg Sodium. Exchanges: 0 Grain (Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 3 Fat; 0 Other Carbohydrates. |