Meaty Mushroom Omelette
By: Kristi Rimkus
Published: Thursday, November 18, 2010 - 6:29am

Ingredients




1/2 cup mushroom, sliced
1 teaspoon coconut oil
1 small shallot, thinly sliced
1 clove garlic, finely minced
1 large egg
1 large egg white
1 teaspoon thyme
1 tablespoon parsley
1 tablespoon Parmesan cheese, shredded

Preparation

1 Preheat a small nonstick fry pan over medium heat. Add coconut oil. 2 Add shallots and mushrooms. Cook 3 – 5 minutes until mushrooms are very soft. Add garlic. Cook another minute, then remove mushroom mixture to a bowl. 3 Whip eggs with thyme and parsley. 4 Spray pan with cooking spray and add egg. Allow to cook for 1 minute. Top with mushroom mixture, spreading evenly over egg. Watch egg cook until just barely set. Don’t overcook, or eggs will be rubbery. 5 Fold the omelette over and serve topped with cheese.

About


This simple mushroom omelette makes a substantial meal with little effort.