Mushroom Omelet

Makes 4



  1. 1 of 2 Coat nonstick skillet with olive-oil cooking spray. Add onions, garlic, red pepper and mushrooms; saute 10 to 15 minutes or until vegetables are softened. Add black pepper; remove from heat. Stir in dressing and parsley. Transfer to plate and cover with aluminum foil to keep warm.
  2. 2 of 2 Cook Egg Beaters in nonstick skillet until done. Pour mushroom mixture in center; fold omelet over. Cut into 4 servings. Makes 4 servings.
Nutrition Information for Mushroom Omelet
Servings Per Recipe: 4
Per Serving: 2 g fiber, 277 mg sodium, 72 kcal cal., 7 g pro., 0 mg chol., 10 g carb., 0 g Fat, total
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Printed from 06/25/2019