SWISS CHEESE & MUSHROOM OMELET
1 tablespoon butter
3 medium mushrooms, sliced, 3 ounces
2 green onions, chopped
1 tablespoon fresh parsley, chopped
Salt and pepper, to taste
1 ounce Swiss cheese, shredded
Heat the butter in a large nonstick skillet. Sauté the mushrooms and green onions until the mushrooms are tender. Season with a little salt and pepper. Remove the mushrooms from the pan and return the pan to medium heat. In a small bowl, beat the eggs, parsley and a little salt and pepper. Pour the egg mixture into the skillet and tilt the pan to spread egg in an even layer over the bottom. As soon as the egg starts to set up, spoon the mushrooms and sprinkle the cheese down the center of the omelet. Continue cooking until the egg is nearly set. Fold the sides of the omelet towards the center to cover the filling. Turn the stove off and let the omelet stand in the skillet until the cheese starts to melt. Slide the omelet onto a plate and serve.
Makes 1 serving
Do not freeze
Per Serving: 387 Calories; 30g Fat; 22g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs
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