Mushroom omelete
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1/3 cup of Egg beaters1/4 cup sliced fresh baby bella mushrooms2 tbspof Kraft shredded Mexicon Style Taco Cheese2 pumps of Pam olive oil spray
2 servings
Preheat non stick skillet
2 pumps of the Pam Olive Oil Spray
Add sliced mushroom, cook until slightly soft
remove from pan
Pour 1/3 cup of Egg Beaters into pan and swirl around to make even edges
Allow to cook for 1 minute until it looks almost solid
Add mushroom to one side
Sprinkle cheese over the mushroom
Using a spatuala lift the side without the mushroom and cheese and fold over the fixings
Allow to cook for less than a minute
Carefully flip over cook the other side for less than a minute
Slide onto a plate
Cut in half and enjoy!
Number of Servings: 2
Recipe submitted by SparkPeople user FRANKIEANNEDAM.
Preheat non stick skillet
2 pumps of the Pam Olive Oil Spray
Add sliced mushroom, cook until slightly soft
remove from pan
Pour 1/3 cup of Egg Beaters into pan and swirl around to make even edges
Allow to cook for 1 minute until it looks almost solid
Add mushroom to one side
Sprinkle cheese over the mushroom
Using a spatuala lift the side without the mushroom and cheese and fold over the fixings
Allow to cook for less than a minute
Carefully flip over cook the other side for less than a minute
Slide onto a plate
Cut in half and enjoy!
Number of Servings: 2
Recipe submitted by SparkPeople user FRANKIEANNEDAM.
Nutritional Info Amount Per Serving
- Calories: 71.1
- Total Fat: 4.0 g
- Cholesterol: 12.9 mg
- Sodium: 174.6 mg
- Total Carbs: 1.2 g
- Dietary Fiber: 0.2 g
- Protein: 7.0 g
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