Cheesy Mushroom Omelet

See this Recipe in a Meal

All you need is a vegetable or two and your recipe will be done in 5-10 minutes. Serve with a side of fresh fruit like berries.

Prep Time: 4 minutes Cook Time: 6 minutes

Nutrition Facts

Serving Size: 1/2 omelet

  • Calories 110
  • Carbohydrate 6 g
  • Protein 16 g
  • Fat 2.5 g
  • Saturated Fat 1.4 g
  • Sugars 3 g
  • Dietary Fiber 1 g
  • Cholesterol 5 mg
  • Sodium 340 mg
  • Potassium 510 mg

This Recipe Serves 2

Ingredients

6 ounces sliced mushrooms
1/8 teaspoon black pepper
1/3 cup finely chopped green onion (green and white parts)
1 cup egg substitute
2 tablespoons crumbled bleu cheese (about 1/4 cup) or 1/4 cup shredded, reduced-fat, sharp cheddar cheese

Instructions

  1. Place a small skillet over medium-high heat until hot. Coat with nonstick cooking spray and add mushrooms and pepper. Coat the mushrooms with nonstick cooking spray and cook 4 minutes or until soft, stirring frequently.
  2. Add the onions and cook 1 minute longer. Set the pan aside.
  3. Place another small skillet over medium heat until hot. Coat with nonstick cooking spray and add the egg substitute. Cook 1 minute without stirring. Using a rubber spatula, lift up the edges to allow the uncooked portion to run under. Cook 1-2 minutes longer or until eggs are almost set and beginning to puff up slightly.
  4. Spoon the mushroom mixture on one half of the omelet, sprinkle the cheese evenly over the mushrooms, and gently fold over. Cut in half to serve.

Cook's Tip: To double this recipe, cook all of the mushrooms and onions and set them aside. Then make 2 omelets, topping each with half of the mushroom mixture and the cheese. Serve 4 people each one omelet half.

Choices/Exchanges: 1 Nonstarchy Vegetable, 2 Protein, lean

From The 4-Ingredient Diabetes Cookbook by Nancy Hughes

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