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Mushroom Omelet with Rosemary




Source of Recipe


2000 Rodale Inc.


Recipe Introduction


Crush the dried rosemary between your thumb and forefinger to release its fragrance and flavor.


Recipe Link:

List of Ingredients




2 cups sliced fresh mushrooms
1-1/2 cups fat-free egg substitute
2 Tbsp. water
1 tsp. Dried rosemary
1/2 tsp. Black pepper
2 tsp. Margarine
1-1/2 Tbsp. grated Parmesan cheese
snipped fresh parsley


Recipe



Filling: Coat a medium nonstick skillet with butter-flavored nonstick spray, and heat over medium-high heat. Then saute’ mushrooms until they have wilted, 3 to 4 minutes. Remove from heat.

Omelet: Whisk egg substitute, water, rosemary, and pepper.

Melt margarine in a large nonstick skillet over medium heat. Swirl skillet to coat bottom with margarine. Add egg mixture to skillet and cook, lifting edges of eggs to allow uncooked portion to flow underneath.

When eggs are almost set, sprinkle with mushrooms and Parmesan. Cook until eggs are completely set. Fold omelet in half and garnish with parsley.

Serves 2

Per serving: calories 136, fat 3.8 g, fiber 1 g, sodium 357 mg.

1 serving = 3 points