What a great way to kick off the weekend!! Mushrooms are so hearty and meaty that you forget this meal is vegetarian! ^_^ No Denver omelet here folks, fill up on mushrooms today!
Mushroom Omelet
- 1 whole egg plus 2 egg white
- ~ 1/2 cup raw mushrooms, quartered or thinly sliced
- 2 Tbsp. salsa for topping
- ~ 1 tsp. coconut oil
In a non-stick skillet add the mushrooms and season to taste, I love my salt substitute and Mrs. Dash table blend. Saute the mushrooms over medium heat until they expel a bit of liquid and cook down. Remove from pan, set aside. In the same pan add the coconut oil and reduce heat to medium-low. In a small bowl scramble the eggs and season to your liking. Add to the pan and cook until the eggs have set on top, flip the omelet over and add the mushrooms to half of the omelet. Fold over after a couple minutes, plate and top with salsa. Enjoy! Only
175 calories! ^_^
3 comments:
Great idea.Mushrooms I love.Omelet looks nice and fluffy as omelet should be;)
I love mushrooms too, they're so meaty and hearty =D The omelet was definitely nice and fluffy, I just beat the eggs with a tiny splash of water before cooking!
As long as it's not the extra virgin then it shouldn't taste like coconut whatsoever. I know the ones that are super extra virgin and organic and all that really have a nice coconut scent and flavor, definitely better for baking =P
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