Souffle Omelette with Mushrooms
Imagine a big, hefty slice of a fluffy, soft omelette that’s filled with sautèed mushrooms. Add in a touch of cheese and you’ll have our healthy and delicious Soufflè Omelette with Mushrooms. It tastes so heavenly because we make it a bit differently from the normal omelette.
Ingredients
(1 serving)
- 1 teaspoon olive oil
- 1 clove garlic minced
- 8 ounces mushrooms sliced
- 1 tablespoon parsley minced
- 3 large eggs separated
- 1/4 cup fat-free cheddar cheese shredded
Directions
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Over medium heat, in a skillet, warm olive oil and sautè the garlic.
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Add the mushrooms and sautè for 10 minutes. Add the parsley then turn off the heat. Set aside.
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Whisk the egg yolks, until thick. Next, beat the whites until white and frothy. (We used a blender for the egg whites). Fold the whites into the yolks, add cheese, and salt and pepper.
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Spray large skillet with nonstick spray. Pour in the egg mixture then cover. Cook until the top and bottom are set. With the help of a spatula, loosen it carefully. Add the mushrooms to the omelette then carefully fold over. Serve hot.
Nutrition Facts
Serving Size: 1 omelette
Calories: 329kcal | Carbohydrates: 10g | Protein: 31g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 497mg | Sodium: 375mg | Potassium: 903mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1108IU | Vitamin C: 11mg | Calcium: 191mg | Iron: 4mg
