Garden Omelet

Garden Omelet
Garden Omelet

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 6

    ounces sliced mushrooms

  • 3

    green onions, sliced

  • 1

    teaspoon minced garlic

  • 6

    eggs divided, (11/2 cups Egg Beaters divided)

  • Sea salt and freshly ground black pepper, to taste

  • 8

    ounces shredded cheddar cheese

  • 1

    large diced plum tomato or fresh salsa

Directions

Sauté mushrooms in non-stick pan until tender. Add onions and garlic, sauté I minute more. Transfer mushroom mixture to a bowl. Spray two omelet pans with non-stick oil and heat to 300°F. Whisk eggs and pour into the pans. Season with salt and pepper. Cover and cook for 5 minutes over medium heat. Top with mushroom mixture and cheese. Cover and remove from heat. Let set until cheese melts, about 1 minute. Using spatula, fold egg mixture over filling and transfer to plate. Serve immediately.

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