First, in a small saute pan, saute the mushrooms, peppers, and white onions over medium heat for four to five minutes. The vegetables should be fork tender.
¼ cup mushrooms, ¼ cup poblano peppers, ¼ cup white onion
Next, in a small bowl, whisk the eggs, similar to making scrambled eggs. After that, spray a large saute pan with non-stick cooking spray and pour the eggs into the pan. Let them cook over medium-low heat and do not mess with them.
2 large eggs
After a few minutes, the eggs will cook all the way through. Don't worry about flipping them; they will cook thoroughly. If needed, poke a few small holes in the omelet where the eggs are still raw.
Last, add the sauteed veggies and cheese to the omelette. Place them in the center of the dish, like you are making a burrito. Remove the pan from the heat. Use a spatula, and gently lift the edges of the mushroom omelette. Now, fold the eggs inward on all four sides of the veggies. You should have a cute egg burrito. Garnish it with the tomatoes and serve hot.
1 ounces Swiss cheese, ¼ cup tomato
Notes
The calories listed are based on the ingredients and represent one whole omelet as a serving. Actual calories may vary. The dish is best served hot and storage is not recommended.
Nutrition Facts
Veggie Lover's Mushroom Omelette
Serving Size
1 omelette
Amount per Serving
Calories
273
% Daily Value*
Fat
17
g
26
%
Saturated Fat
8
g
40
%
Trans Fat
0.03
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
5
g
Cholesterol
354
mg
118
%
Sodium
183
mg
8
%
Potassium
430
mg
12
%
Carbohydrates
9
g
3
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
21
g
42
%
Vitamin A
1159
IU
23
%
Vitamin C
39
mg
47
%
Calcium
319
mg
32
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.