Brunch

Mushroom and Swiss Omelet is for Breakfast.

Mushroom and Swiss Omelet takes 5 minutes to prepare.

Mushroom and Swiss Omelet takes 7 minutes to cook.

Mushroom and Swiss Omelet makes 1 servings.

The ingredients for Mushroom and Swiss Omelet are:

1 egg scrambled with egg beaters
1/4 c egg Beaters
4 medium mushrooms chopped
3 slices Onion halved
1 Tbsp Butter
1 tsp truffle oil
salt to taste
pepper to taste
dried chives to taste

Here is how you make Mushroom and Swiss Omelet:

1) In a 9" non-stick skillet bring butter and truffle oil to medium high heat (don't burn the butter2) add Onions and Mushrooms and all seasonings and saute till caramelized3) add eggs, let cook 10 seconds, with a heat resistant rubber spatula lift cooked egg while tilting skillet allowing runny eggs to run under cooked eggs. repeat going around skillet until no more egg will run under cooked egg. let cook 10 seconds then turn/flip omelet 4) add 1 slice swiss cheese cut into triangles and fold out onto plate. top with remaining cheese and microwave for 30 seconds to melt cheese and finish cooking any runny eggs.Serving Size: Makes 1 omeletNumber of Servings: 1Recipe submitted by SparkPeople user JMW65483.

The nutritional information for Mushroom and Swiss Omelet is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 516.4

• Total Fat: 39.7 g
• Cholesterol: 297.3 mg
• Sodium: 569.2 mg
• Total Carbs: 8.0 g
• Dietary Fiber: 1.4 g
• Protein: 32.7 g

The dietary needs meet for Mushroom and Swiss Omelet is Low Carb