Cherry Tomato & Portobello Omelet

  • Cook Time

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  • Ingredients
    2 large EGGS
    1 tsp. butter
    1 cup thinly sliced baby portobello (cremini) mushrooms
    2 to 4 cherry OR grape tomatoes, halved
    2 Tbsp. ranch dressing
    1/4 cup shredded Cheddar cheese (1 oz.)
    1 Tbsp. fresh parsley, chopped

    Yields: 1 serving

  • Nutritional Information

    Per Serving

    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

Directions

  1. HEAT butter in 6- to 8-inch nonstick omelet pan or skillet over medium-high heat until hot. ADD mushrooms; SAUTE until tender, four to five minutes. ADD tomatoes; SAUTE until heated through, one minute. REMOVE from pan; KEEP warm. CLEAN pan.

  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.

Insider Info

  • For a spicier omelet, use Ranch Sriracha flavored dressing.