Breakfast

Mushroom and Avacado Omelet is for Breakfast.

Mushroom and Avacado Omelet takes 7 minutes to prepare.

Mushroom and Avacado Omelet takes 14 minutes to cook.

Mushroom and Avacado Omelet makes 2 servings.

The ingredients for Mushroom and Avacado Omelet are:

1 Large Egg
1/2 Cup Egg Beaters Liquid Egg whites
1 Medium Avocado
1/4 Medium Onion Sliced Thin
6 Medium Mushrooms Sliced
2 Pats Butter
2 tsp Olive Oil
1 Tbsp Basil Paste or minced Fresh
1/2 Cup Part Skim Shredded Mozzarella
1 oz Grated Asiago Cheese
2 dashes Salt
2 dashes Pepper Black
1/2 tsp Granulated Garlic

Here is how you make Mushroom and Avacado Omelet:

Pre-Heat Oven to Broil1) In a small mixing bowl Mix the1 egg and 1/2 Cup egg beaters.2) Divide all remaining ingredients in 23) Bring 6" non-stick skillet to medium heat and add 1 pat butter and 1 tsp Olive Oil. Bring to heat and add Onions and saute for 1 minute then add mushrooms add salt, pepper garlic and basil and continue sauteing until slightly caramelized. Increase heat to medium high.4) Add 1/2 eggs and cook about 30 seconds. Using a heat resistant rubber spatula lift cooked eggs and tilt skillet enough to allow runny eggs to flow under cooked eggs. repeat process going around skillet until no more eggs run.5) flip or turn cooked eggs and and cook 30 seconds. 6) Add 1/2 avocado and 2 Tbsp Mozzarella Cheese. Fold out onto non-stick foil lined sheet pan. then top with 2 Tbsp Mozzarella and 1/2 oz Asiago Cheeses.7) Repeat steps 3 thru 6 then place pan under broiler until cheeses are melted and start to brown.Serving Size: Makes 2 Healthy OmeletsNumber of Servings: 2Recipe submitted by SparkPeople user JMW65483.

The nutritional information for Mushroom and Avacado Omelet is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 384.9

• Total Fat: 30.0 g
• Cholesterol: 121.4 mg
• Sodium: 576.9 mg
• Total Carbs: 12.6 g
• Dietary Fiber: 3.7 g
• Protein: 21.7 g

The dietary needs meet for Mushroom and Avacado Omelet is Vegetarian