Mushroom & Lettuce Omelet
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Mushroom & Lettuce Omelet
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Buried in lettuce from your CSA or garden? Why not try a mushroom & lettuce omelet--bet it's hard to tell apart from the spinach version!
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Ingredients
- 4 eggs
- 1/4 cup water
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 Tablespoon butter or oil or oil
- 8 ounces mushrooms sliced or chopped
- 1/2 teaspoon Worcestershire sauce or miso paste, optional
- 4 ounces lettuce chopped
- 1 ounce shredded Parmesan cheese about ½ cup
Instructions
- In a medium bowl, whisk together the eggs, water, salt and pepper.
- Melt the butter or add oil to a hot skillet. Add the mushrooms and Worcestershire sauce then cook until mushrooms are golden, 5-10 minutes. Add the lettuce (in batches if it won’t all fit) and cook until very wilted. When done, remove to a small bowl and cover.
- Clean the skillet and place over medium high heat. When pan in hot, spray with non-stick spray and pour in half of the egg mixture. Cook for 1 minute or so, until the bottom just begins to set. Using a spatula, lift the edges to allow the uncooked mixture to flow to the bottom of the pan. Repeat until almost set. Sprinkle with half of the parmesan, then place under broiler until fully cooked
- Top with half of the lettuce mixture. Using a spatula, fold the omelet in half and remove to a serving plate.
- Re-clean the skillet, then repeat with the remaining eggs, vegetables, and cheese to make a second omelet.
- Serve hot.
Nutrition Information
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Calories
292kcal
(15%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 292 kcal
% Daily Value*
| Calories | 292kcal | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
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