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Overstuffed Mushroom Omelet

(1 Votes)
7 Min

Eggs are one of the fastest foods we can make, and when we team them with sauteed mushrooms, they're also one of the most delicious. Our Overstuffed Mushroom Omelet isn't just for breakfast -- it can serve as a great lunch or light supper, too.

What You'll Need

  • 2 tablespoons butter, divided
  • 4 ounces sliced mushrooms
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 eggs, beaten
  • 1/4 cup shredded Swiss cheese

What to Do

  1. In a medium skillet, melt butter over medium heat. Add the mushrooms, salt, and pepper and saute 3 to 5 minutes, or until mushrooms are golden; remove from skillet and set aside.
  2. Melt remaining butter in skillet. Add eggs and stir gently 1 minute; stop stirring and allow egg to set up for 1 to 2 minutes. Top eggs with half the mushroom mixture, sprinkle with Swiss cheese, and fold in half. Top with remaining mushroom mixture and serve immediately.


Nutritional InformationShow More

Servings Per Recipe: 2

  • Amount Per Serving % Daily Value *
  • Calories 309
  • Calories from Fat 225
  • Total Fat 25g 38 %
  • Saturated Fat 13g 64 %
  • Trans Fat 0.5g 0 %
  • Protein 18g 36 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 415mg 138 %
  • Sodium 563mg 23 %
  • Total Carbohydrates 3.5g 1 %
  • Dietary Fiber 0.6g 3 %
  • Sugars 1.7g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I would suggest using 5-6 eggs and a bit of milk for "breakfast for dinner." Even for 2 servings. And I am one who usually disagrees with the serving size suggestions! Have make this many times with many different cheeses. We live in America's Dairyland and love our cheese.


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