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Cherry Tomato & Portobello Omelet

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Prep Time: 10 minutes
Cook Time: 15 minutes
Makes: 1 serving

Quick Recipe

What You Need

1
tsp. butter
1
cup thinly sliced baby portobello (cremini) mushrooms
2
cherry tomatoes, quartered
2
EGGS
2
Tbsp. ranch dressing
1/4
cup shredded Cheddar cheese (1 oz.)
1
Tbsp. chopped fresh parsley

Here’s How

  1. HEAT butter in 7 to 10-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.
  2. 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.
  3. 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.
  4. 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.

Enjoy

  • The dressing adds a flavor spike to the omelet. Any creamy dressing can be used.

Insider Info

  • For more servings: Multiply the ingredients by the number of servings you need. Use 1/2 cup of the egg mixture for each omelet.
  • Lighter Option: Recipe can be made with reduced-fat cheese and reduced-fat dressing, if desired

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Nutrition Information

Per Serving

Excellent Source: protein, vitamin A, choline and calcium

Good Source: vitamin D, folate and iron

calories: 467
total fat: 39g
saturated fat: 14g
polyunsaturated fat: 10g
monounsaturated fat: 11g
cholesterol: 473mg
sodium: 570mg
carbohydrates: 8g
dietary fiber: 1g
protein: 23g
vitamin A: 1,503.1IU
vitamin D: 39.2IU
folate: 76.5mcg
calcium: 291.4mg
iron: 2.9mg
choline: 278.6mg

vitamin C: 10.4mg
vitamin E: 4.2IU
trans fat: .2g
sugars: 4g
potassium: 672.8mg
magnesium: 35.0mg
selenium: 59.0mcg
phosphorus: 499.8mg
vitamin B12: 1.7mcg
vitamin K: 104.0mcg
vitamin B6: .3mg
copper: .6mg
vitamin B1 - thiamin: .2mg
manganese: .2mg
zinc: 3.2mg
vitamin B2 - riboflavin: 1.0mg
vitamin B3 - niacin: 3.6mg
omega 3: 1.1g
omega 6: 9.2g