Japanese inspired brunch omelet
- Number of Servings: 3
Ingredients
1 medium onion, finely diced1/2 lb. white mushrooms, cleaned & finely diced1 T olive oildash of nutmegpinch of salt2 whole eggs4 egg whites (the kind from the carton are great!)
1) heat the oil in a big, non-stick pan
2) soften the onions, then add the diced mushrooms and season them w/ a dash of nutmeg and a pinch of salt
3) scramble the 2 eggs and 4 eggs worth of whites together (should be a little fluffy). Also, turn the stove down to low/medium low at this point
4) once the veggies are thoroughly cooked take out about 1/3 of them and set them aside
5) pour 2/3 of the egg mixture and let it loosely set
6) fold the loose omelet in half and continue cooking that side
7) flip it after about 1 minute
8) put the veggies in the empty side of the pan, then add the remaining 1/3 of the egg mixture
9) when the new egg is loosely set, fold the larger side of the omelet onto it so that you now have 5 layers
10) SERVE WHILE HOT, shredded swiss cheese makes a great topping
Number of Servings: 3
Recipe submitted by SparkPeople user VIOLARULZ.
2) soften the onions, then add the diced mushrooms and season them w/ a dash of nutmeg and a pinch of salt
3) scramble the 2 eggs and 4 eggs worth of whites together (should be a little fluffy). Also, turn the stove down to low/medium low at this point
4) once the veggies are thoroughly cooked take out about 1/3 of them and set them aside
5) pour 2/3 of the egg mixture and let it loosely set
6) fold the loose omelet in half and continue cooking that side
7) flip it after about 1 minute
8) put the veggies in the empty side of the pan, then add the remaining 1/3 of the egg mixture
9) when the new egg is loosely set, fold the larger side of the omelet onto it so that you now have 5 layers
10) SERVE WHILE HOT, shredded swiss cheese makes a great topping
Number of Servings: 3
Recipe submitted by SparkPeople user VIOLARULZ.
Nutritional Info Amount Per Serving
- Calories: 136.6
- Total Fat: 8.1 g
- Cholesterol: 141.7 mg
- Sodium: 238.7 mg
- Total Carbs: 5.8 g
- Dietary Fiber: 1.2 g
- Protein: 10.0 g
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