Cremini mushrooms add a delicious earthy flavour to any traditional omelette recipe.
2 medium free-range eggs
Dash of ground black pepper
1 Tbsp (15 mL) extra-virgin olive oil
1 cup (250 mL) fresh cremini mushrooms, sliced
1 clove garlic, minced
1/2 tsp (2 mL) dried oregano
1/2 cup (125 mL) cherry tomatoes, sliced
A few sprigs fresh flat-leaf parsley, chopped finely
Crack eggs into small bowl. Add black pepper and whisk with fork until frothy.
Sauté mushrooms with garlic and oregano in olive oil over medium heat until golden brown. Pour whisked eggs over top of mushrooms, moving skillet around to distribute evenly.
When bottom of egg begins to set, add cherry tomatoes to 1/2 of the omelette. Using spatula, carefully turn other side of the omelette over the side with tomatoes. Continue cooking until egg is fully set. Remove from pan and place on plate. Garnish with parsley.
Each serving contains:
289 calories; 14 g protein; 23 g total fat (5 g sat. fat, 0 g trans fat); 9 g carbohydrates; 2 g fibre; 138 mg sodium
source: "Incredible Mushrooms", alive #343, May 2011
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