Wild Mushroom Omelette
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Wild Mushroom Omelette
Wild Mushroom Omelette
1 tbsp. butter
2 cups sliced wild mushrooms (such as portabellini, shiitake, baby browns)
4 eggs
1 tbsp. snipped fresh chives
1/2 tsp. garlic salt
freshly ground pepper to taste
1 to 2 slices Havarti cheese

Prep: 10 minutes, Cook: 15 minutes, Serves: 2 (recipe may be doubled)

1. Melt butter in a 7-inch nonstick skillet. Add mushrooms; cook and stir over medium heat for about 5 to 10 minutes or until cooked through. Remove from skillet and keep warm.

2. Beat eggs well with chives, garlic salt and pepper in a medium bowl. Pour into same skillet and set over medium heat.

3. As eggs cook, stir and lift edges to allow uncooked egg to run underneath. When eggs are set, top with cheese and mushrooms.

4. Fold over to enclose and cook over very low heat for a few minutes to melt cheese. 

Nutritional Information:
410 calories, 24 g protein, 27 g total fat (13 g sat., 0 g trans), 22 g carbohydrate, 3 g fiber, 7 g sugar, 530 mg cholesterol, 620 mg sodium, 10 points