Cherry Tomato & Portobello Omelet
1 tsp. butter 1 cup thinly sliced baby portobello (cremini) mushrooms 2 to 4 cherry OR grape tomatoes, halved 2 EGGS 2 tbsp. ranch dressing 1/4 cup shredded Cheddar cheese (1 oz.) 1 tbsp. chopped fresh parsley
Yields: 1 serving
- Nutritional Information
Excellent Source: Protein, Vitamin A, Vitamin D, Calcium and Choline
Good Source: Folate and Iron
Total Fat: 38 g
Saturated fat: 14 g
Polyunsaturated fat: 11 g
Monounsaturated fat: 11 g
Cholesterol: 422 mg
Sodium: 572 mg
Carbohydrates: 8 g
Dietary Fiber: 1 g
Protein: 23 g
Vitamin A: 1556.1 IU
Vitamin D: 95.4 IU
Folate: 76.5 mcg
Calcium: 294.4 mg
Iron: 2.8 mg
Choline: 284.8 mg
HEAT butter in 6 to 8-inch nonstick omelet pan or skillet over medium-high heat until hot. ADD mushrooms; sauté until tender, 4 to 5 minutes. ADD tomatoes; sauté until heated through, 1 minute. REMOVE from pan; keep warm. CLEAN pan.
BEAT eggs and dressing in small bowl until blended. HEAT omelet pan over medium-high heat until hot. POUR IN egg mixture. Mixture should set immediately at edges.
GENTLY PUSH cooked portions from edges toward the center with inverted turner so that uncooked eggs can reach the hot pan surface. CONTINUE cooking, tilting pan and gently moving cooked portions as needed.
When top surface of eggs is thickened and no visible liquid egg remains, PLACE mushroom filling on one side of the omelet; sprinkle with cheese and parsley. FOLD omelet in half with turner. With a quick flip of the wrist, turn pan and INVERT or SLIDE omelet onto plate. SERVE immediately.
Ranch dressing adds a flavor spike to the already delicious egg, mushroom, tomato and cheese combination.
For more servings: Multiply the ingredients by the number of servings you need. Use 1/2 cup of the egg mixture for each omelet.