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Cherry Tomato & Portobello Omelet

Cherry Tomato and Portobello Omelet
Ranch dressing adds a flavor spike to the already delicious egg, mushroom, tomato and cheese combination.
Prep Time:  10 minutes
Cook Time:  15 minutes
Servings:  1 serving

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


Step 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.
Step 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.
Step 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.
Step 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.

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


Nutrition Information

Per Serving

Excellent Source: Protein, Vitamin A, Vitamin D, Calcium and Choline

Good Source: Folate and Iron

Calories: 463

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

Vitamin C: 10.4 mg
Vitamin E: 4.1 IU
Trans Fat: 0.3 g
Sugars: 4 g
Potassium: 676.8 mg
Magnesium: 35 mg
Selenium: 58 mcg
Phosphorus: 506.8 mg
Vitamin B12: 1.3 mcg
Vitamin K: 104 mcg
Vitamin B6: 0.3 mg
Copper: 0.6 mg
Vitamin B1 - Thiamin: 0.2 mg
Manganese: 0.2 mg
Zinc: 3.4 mg
Vitamin B2 - Riboflavin: 1 mg
Vitamin B3 - Niacin: 7.9 mg
Omega 3: 1.1 g
Omega 6: 9.5 g

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