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Mushroom Omelette

Omelettes are a quick, delicious and healthy breakfast or lunch idea, particularly for those of us with weight loss goals.. Any type of vegetable can be used in this recipe, including capsicum and very thinly sliced pumpkin. The omelette can be folded over or can be left as is.

This recipe is low in saturated fats, sodium and sugar, and is a good source of protein.

Mushroom Omelette Serves:

2 servings

Mushroom Omelette Ingredients:

  • 4 x 60g eggs
  • 125g low fat milk
  • 160g button mushrooms, sliced
  • ˝ (20g) onion, finely diced
  • 2 g olive oil (drizzle)
  • Salt and pepper to taste

Mushroom Omelette Method:

  1. Mix together eggs with milk and add salt and pepper to taste.
  2. Preheat small frypan over medium heat.  Drizzle olive oil and sauté onions until softened, around 4-5 mins.  Add sliced mushrooms and sauté until also softened. When cooked set aside on a plate to cool.  Once cooled add to egg mixture.
  3. Preheat pan over medium again.  Spray with a cooking olive oil spray, pour in half of egg mixture, and cook for about 1-2 minutes until cooked through, repeat mixture for second omelette.
  4. If desired omelette can be folded in half, or left flat.
  5. Serve immediately.

Mushroom Omelette Nutrition Panel:

Energy:(per 100g)

322kJ - 77Cal

Fat:(per 100g)