Vegetarian

POTATO AND MUSHROOM OMELETTE takes 15 minutes to prepare.

POTATO AND MUSHROOM OMELETTE takes 30 minutes to cook.

POTATO AND MUSHROOM OMELETTE makes 3 servings.

The ingredients for POTATO AND MUSHROOM OMELETTE are:

5 oz mushroom, portabella, raw (by RAINESSA)
4 tbsp Onion (raw), chopped
3 large Egg, fresh, whole, raw
2 serving Coffee Milk (2 Tbsp 2 % milk)
.5 large (3" to 4-1/4" dia. Baked Potato, with skin
1 oz Cheddar Cheese, Kroger extra sharp
1 oz Mozzarella Cheese, part skim milk
1 tsp Mrs. Dash (R) Garlic & Herb Seasoning Blend
2 serving MRS. DASH ONION & HERB SALT FREE

Here is how you make POTATO AND MUSHROOM OMELETTE:

IN A MEDIUM CAST IRON SKILLET SPRAYED WITH COOKING SPRAY, COOK SLICED ONIONS AND MUSHROOMS UNTIL SOFT. SLICE POTATO LENGTH-WISE THEN CUT THIN SLICES CROSS-WISE , LAYER ON TOP OF ONIONS AND MUSHROOMS TO COVER. SPRINKLE SEASONING EVENLY OVER POTATOES. BEAT TOGETHER EGGS, MILK, AND HALF THE CHEDDAR CHEESE. POUR OVER POTATO AND MUSHROOMS, TOP WITH REST OF CHEESE, PLACE IN MIDDLE OF OVEN AND BAKE 400* 20 MINUTESServing Size: 3 SERVINGSNumber of Servings: 3Recipe submitted by SparkPeople user SLIMERMETOO.

The nutritional information for POTATO AND MUSHROOM OMELETTE is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 206.0

• Total Fat: 9.4 g
• Cholesterol: 201.5 mg
• Sodium: 183.4 mg
• Total Carbs: 15.9 g
• Dietary Fiber: 1.9 g
• Protein: 14.1 g