MUSHROOM OMELETTE

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Categories     Egg     Breakfast

Yield 1

Number Of Ingredients 6

6 egg whites
1 salt and pepper to taste
3/4 cup mushrooms, sliced
2 tablespoons green onion, chopped
1/2 Roma tomato, chopped
1 ounces low-fat cheddar cheese, shredded

Steps:

  • 1.In a small bowl, lightly beat the egg whites with a fork and season to taste with salt and pepper. 2.Coat a small nonstick saute pan with cooking spray and place over medium heat. Add the vegetables and 3.cook until tender. 4.Add egg mixture and cook until set on the bottom. Sprinkle the cheese over top, fold omelet in half, and 5.cook a bit longer until cheese is melted and eggs are set.

Nur Koresa
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This recipe is a keeper! The omelette was fluffy, flavorful, and perfect for a quick and easy breakfast.


Nur ayaat
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Forgot to add salt and pepper. The omelette was so bland.


Catherine Sanchez
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I'm allergic to mushrooms, so I used chopped zucchini instead. The omelette was still delicious!


Dj Bd
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The omelette was a bit too oily for my taste.


Life Vlog
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Followed the recipe exactly and the omelette was still bland. Maybe I need to use a different type of cheese.


Maria Alvarez
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Great recipe! I added some chopped spinach and tomatoes to the omelette and it was a hit with my family.


Franky Juarez
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Not a fan of mushrooms, but this omelette changed my mind! The mushrooms were cooked perfectly and added a delicious umami flavor.


Jhhh Hthvt
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Used a variety of mushrooms including shiitake, oyster, and cremini. The omelette was so flavorful and satisfying.


Leanne Farao
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Easy to follow recipe!Omelette turned out fluffy and packed with flavor!


Siyabong Siya
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This mushroom omelette was a delightful breakfast treat! The combination of mushrooms, cheese, and eggs was perfect, and the omelette was cooked to perfection. I especially loved the crispy edges.


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