Easy Mushroom & Sun-Dried Tomato Omelet
This easy one-pan omelet is loaded with mushrooms, sun-dried tomatoes and flavor. It makes for a satisfying, filling and healthy breakfast.
Servings: 1 Serving
- 1 teaspoon olive oil
- 1 cup sliced crimini Baby Bella mushrooms
- 4 sun-dried tomatoes not oil-packed, thinly sliced
- 1 tablespoon chopped Italian parsley
- 2 pinches kosher salt divided
- 2 pinches ground pepper divided
- 1 egg
- 1 egg white
- 1 ½ tablespoons water
Heat the olive oil in a small nonstick skillet set over medium-high heat.
Add the mushrooms and cook, stirring occasionally, until the mushrooms are tender and just starting to brown, 4 to 5 minutes. Stir in the sun-dried tomatoes, parsley, one pinch of salt and one pinch of pepper, and heat briefly. Transfer the mixture to a bowl and set aside.
In a medium bowl, whisk together the egg, egg white and water.
Use the same small skillet, coat it with cooking spray and set it over medium-hight heat.
Add egg mixture to skillet and, with a heat-resistant spatula, immediately start to push the egg from the bottom of the pan, tipping the pan to move uncooked egg into empty spots so that all of the egg gets cooked (See How to: Make an Omelet).
When the egg is mostly cooked, but still slightly liquid on top, add the mushroom filling to one side of the omelet.
Fold the egg over the fillings. Slide the omelet onto a plate and serve immediately.
Serving: 1Omelet | Calories: 157kcal | Carbohydrates: 10g | Protein: 12g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 164mg | Sodium: 915mg | Potassium: 706mg | Fiber: 2g | Sugar: 5g | Vitamin A: 645IU | Vitamin C: 8.5mg | Calcium: 38mg | Iron: 2.2mg