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Souffle Omelette with Mushrooms

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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
2 to 3 servings

Ingredients

  • 1 teaspoon extra-virgin olive oil
  • 1 clove garlic, minced
  • 8 ounces sliced mushrooms
  • 1 tablespoon parsley, minced
  • 3 large eggs, separated
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup grated cheese

Instructions

  1. Over medium heat, in a skillet, warm olive oil and sautè the garlic.
  2. Add the mushrooms and sautè for 10 minutes. Add the parsley then turn off the heat. Set aside.
  3. 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.
  4. Spray large skillet with nonstick spray.
  5. Pour in the egg mixture then cover. Cook until the top and bottom are set.
  6. With the help of a spatula, loosen it carefully. Add the mushrooms to the omelette then carefully fold over. Serve hot.

Yield: 6 servings | Calories: 72 | Total Fat: 5 g | Saturated Fat: 2 g | Trans Fat: 0 g | Carbohydrates: 2 g | Fiber: 0 g | Sugar: 1 g | Protein: 6 g | Cholesterol: 98 mg | Sodium: 162 mg

SmartPoints (Freestyle): 1

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