Breakfast

Egg Beaters Mushroom Onion and Swiss Omelet is for Breakfast.

Egg Beaters Mushroom Onion and Swiss Omelet takes 5 minutes to prepare.

Egg Beaters Mushroom Onion and Swiss Omelet takes 5 minutes to cook.

Egg Beaters Mushroom Onion and Swiss Omelet makes 1 servings.

The ingredients for Egg Beaters Mushroom Onion and Swiss Omelet are:

*Egg Beaters Original Perfect Portions Cup (1 entire portion cup)
*Baby Bella Mushrooms, .25 cup
*onions (raw) chopped, .25 cup
*Laughing Cow - Light Creamy Swiss Wedge, 1 serving
*Butter, Salted, 1 tbsp
*Salt and pepper to taste

Here is how you make Egg Beaters Mushroom Onion and Swiss Omelet:

Melt the butter over medium heat. Add mushrooms and onions, saute until softened; remove mushrooms and onions from pan, leaving as much butter behind as possible. Bring the pan back to medium high heat. Pour egg beaters into a bowl, salt and pepper to taste. Pour egg mixture into pan, reduce heat to medium. Allow omelet to slowly set, running spatula around the edges to avoid sticking and to allow loose egg to run to the sides. Once the omelet is mostly set (should be slightly wet on top, add the mushrooms and onions to one half (leave room for folding). Pull cheese wedge into small crumbles and distribute over the mushroom and onion filling. Fold omelet in half. Serve.Serving Size: Makes 1 individual omeletNumber of Servings: 1Recipe submitted by SparkPeople user JAVAJULIE.

The nutritional information for Egg Beaters Mushroom Onion and Swiss Omelet is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 232.3

• Total Fat: 12.6 g
• Cholesterol: 34.0 mg
• Sodium: 535.3 mg
• Total Carbs: 5.5 g
• Dietary Fiber: 1.2 g
• Protein: 3.5 g