Savory Mushroom and Goat Cheese Omelet

Prep Time 5 min
Cook Time 15 Min
Servings 2
Difficulty Easy

Ingredients

  • Crisco® Butter Flavor No-Stick Cooking Spray
  • 3/4 cup thinly sliced baby portobello or button mushrooms
  • 4 large eggs
  • 1/4 cup milk
  • 1/2 tsp. salt
  • Dash freshly ground black pepper
  • 2 tbsps. crumbled goat cheese
  • Chopped fresh Italian flat leaf parsley

Directions

  • Step 1

    SPRAY a 10-inch skillet generously and heat over low heat. Add mushrooms and cook slowly, just until tender. Transfer mushrooms to a plate. Carefully wipe out pan if necessary.

  • Step 2

    COAT the skillet generously with no-stick cooking spray. Heat over medium-high heat until a drop of water sizzles on its surface.

  • Step 3

    WHISK together eggs, milk, salt and pepper. Pour into hot skillet. Tilt pan while pushing cooked portions toward the center with spatula. Remove pan from heat when no more liquid egg remains.

  • Step 4

    SPRINKLE evenly with cooked mushrooms and cheese. Run spatula between pan and omelet, fold omelet in half and slide it onto a serving plate. Garnish with parsley, if desired.

Serving size
(1/2 of recipe)

  • Calories 190
  • Calories from Fat120g
  • Total Fat 13g
  • Saturated Fat 5g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 430mg
  • Sodium 190mg
  • Potassium 0mg
  • Total Carbohydrates 3g
  • Dietary Fiber 0g
  • Sugars 3g
  • Protein 16g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet