Elevated Breakfast: Grilled Mushroom Omelet
Craft the perfect Mushroom Omelet with grilled Portobello mushroom stems for an unforgettable flavor. Perfect for Sunday brunch!!
Servings: 2 Servings
Calories: 267kcal
Ingredients
- 3 Eggs 3 Eggs and 2 Egg whites
- 2 Egg White
- 4 Mushroom stems
- 2 Serrano peppers Optional use only if you like spicy eggs
- 1 Ounces Sharp Cheddar Cheese Use your favorite cheese
- ¼ Cup Cilantro
- 1 Smoked Turkey sausage
Instructions
- Place 3 Eggs in a bowl with 2 additional Egg Whites
- Whisk eggs and egg whites until mixed together. I've found using a fork works better than the whisk. Set aside until everything is chopped and/or heated. Salt and Pepper Eggs and set aside. Grate cheese or if you are feeling lazy, like me, buy the already grated cheese! Make sure you measure the cheese
- Chop Mushrooms, peppers, and turkey sausage. Heat mushrooms and turkey sausage in the microwave for 30 seconds
- Lightly spray the pan with butter spray. Heat a 7 to 10-inch skillet or omelet pan. Hold your hand about 2 inches above the pan. When you feel the heat it is hot enough to add the eggs
- Add Eggs, and tilt the pan so the egg mixture coats the entire pan
- GENTLY push the cooked egg mixture from the edge of the pan towards the center so the uncooked egg move to the hot pan. Keep cooking, tilt the pan, and continue to move until cooked
- When the top of the eggs are cooked. Place the mushrooms, sausage, peppers, and cheese on one half of the omelet
- Fold the omelet like a taco or quesadilla covering the filling. Let it cook until the cheese melts about 20 or 30 seconds. Cut in half
- Slide the omelet onto plates. Sprinkle with chopped cilantro. Serve immediately and ENJOY!!!
Nutrition
Calories: 267kcal | Carbohydrates: 3g | Protein: 27g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 302mg | Sodium: 575mg | Potassium: 455mg | Fiber: 1g | Sugar: 2g | Vitamin A: 732IU | Vitamin C: 5mg | Calcium: 153mg | Iron: 2mg