Home > Low Carbohydrate > Cheese, Tofu and Eggs > Mushroom Omelet

Mushroom Omelet

This omelet is a prime example of how a few basic ingredients can combine to make simply delicious breakfast fare.


4 eggs, lightly beaten
teaspoon coarse salt
teaspoon freshly ground pepper
2 tablespoons extra virgin olive oil
6 tablespoons chopped yellow onion
4 ounces fresh button mushrooms, thinly sliced
⅔ cup cottage cheese
Chives, for garnish (optional)


Serves: 2


Combine the eggs, salt, and pepper itra small bowl and whisk until well blended. Set aside.

Heat a large nonstick skillet over medium heat for 2 minutes. Add the olive oil and swirl the pan to coat the bottom evenly. Add the onion and mushrooms and sauté for 4 minutes, stirring occasionally. Trans­fer the onion mixture to a medium bowl and add the cottage cheese; blend well.

Add the egg mixture to the same skillet and cook for 1 to 2 min­utes or until almost set, gently lifting the edges with a spatula and tilt­ing the pan so the uncooked portion flows underneath. Spoon the cottage cheese mixture on the lower half of the omelet. Slightly raise the skillet and use a fork to gently fold the top half over the filling.

To serve, divide the omelet into two servings. Place each one on a dinner plate and garnish with long strands of chives, if desired.

EACH SERVING PROVIDES:- 8g carbohydrates, 373 calories, 23g protein, 27g fat, 1g dietary fiber, 648mg sodium, 435mg cholesterol

Related food category: