Fresh Basil, Tomato, Gouda & Mushroom Omelette

4.5 of 5 (2)
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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 286.6
  • Total Fat: 17.7 g
  • Cholesterol: 225.8 mg
  • Sodium: 452.2 mg
  • Total Carbs: 8.7 g
  • Dietary Fiber: 2.1 g
  • Protein: 27.0 g

View full nutritional breakdown of Fresh Basil, Tomato, Gouda & Mushroom Omelette calories by ingredient
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I know I make omelettes the hard way, I know that :), but it works for me. It just takes a little practice. I know I make omelettes the hard way, I know that :), but it works for me. It just takes a little practice.
Number of Servings: 1


    1 egg
    2 egg whites (medium eggs)
    1.2 oz. roughly grated gouda cheese
    1 whole medium sliced tomato
    5 Tbsp roughly cut fresh basil leaves
    1/2 tsp garlic powder
    dash salt
    3/4 cup mushrooms
    1/4 to 1/2 tbsp olive oil


Begin frying mushrooms in oil (sunflower or safflower oil would actually be a better choice, I just grabbed the olive oil first!) over medium heat. In a seperate bowl add egg, egg whites, a splash of water, garlic powder (and a dash of salt/pepper if you want) and whisk for several minutes. Spray a large frying pan with cooking spray and allow to preheat (medium heat) for several minutes. Slowly add the egg mixture, making sure it spreads out evenly in a large cirlcle. After a few minutes, begin loosening the edges. When the omelette is solid on top and lightly brown on the bottom, flip it. On half of the cooked side place sliced tomatoes, fresh basil, cooked mushrooms and then the cheese. Fold the omelette in half and allow to cook for several minutes then flip to the other side (carefully, work a large flipper all the way under it length wise). After a minute or two longer plate it.

Number of Servings: 1

Recipe submitted by SparkPeople user LIVING4TODAY.

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Member Ratings For This Recipe

  • Incredible!
    1 of 1 people found this review helpful
    Absolutely delicious and healthy! - 1/19/10

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  • Very Good
    Used Eggbeaters/Provolone cheese. Sautéed mushrooms/onions on one side of omelet pan; Eggbeaters on the other side. When egg was set, I put the cheese, tomatoes, and basil on top. Flipped the onions/mushrooms by closing the omelet pan. I let it steam on low. Delicious but didn’t love Eggbeaters. - 6/9/10

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