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Garden Omelet


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  • 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


Servings 2


Step 1

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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