Mushroom Omelette

This Mushroom Omelette is a delightful, fluffy breakfast option, loaded with earthy mushrooms and fresh herbs, making it a perfect start to your day. Gluten-free and easy to make, it offers a satisfying and nutritious meal for two.

Ingredients

• Eggs - 4 large
• Mushrooms (sliced) - 150 grams
• Butter - 2 tablespoons
• Fresh parsley (chopped) - 2 tablespoons
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Cheddar cheese (shredded) - 50 grams

Steps

1. In a medium bowl, crack the eggs and whisk them together with salt and black pepper until well combined.
2. In a non-stick skillet, melt 1 tablespoon of butter over medium heat. Add the sliced mushrooms and sauté for about 5 minutes, or until they are tender and lightly browned.
3. Reduce the heat to low and pour the beaten eggs over the sautéed mushrooms. Let it cook undisturbed for about 3-4 minutes until the edges begin to set.
4. Sprinkle the chopped parsley and shredded cheddar cheese on top of the omelette. Gently fold the omelette in half and cook for an additional 1-2 minutes until the cheese melts and the eggs are fully cooked.
5. Carefully slide the omelette onto a plate, cut in half, and serve hot.

Nutrition

• Calories: 320
• Protein: 22 g
• Carbs: 4 g
• Fiber: 1 g
• Sugar: 1 g
• Sodium: 420 mg
• Cholesterol: 370 mg
• Total Fat: 24 g
• Saturated Fat: 14 g
• Unsaturated Fat: 8 g
• Water: 0.2 L

Health Benefits

• Rich in protein, supporting muscle repair and growth.
• Mushrooms are a good source of antioxidants and can boost immune function.

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