WebWash and pat the mushrooms dry with a paper towel. Add a little oil to a pan or small skillet. Mix the spices in a small bowl. Add a pinch of salt and pepper and saute …
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Add the mushrooms and onion to the pan, stirring until tender, and then pour in the egg mixture, surrounding the veggies. When the omelet begins to cook and get firm, but still has a little raw egg on top, sprinkle cheese over the egg.
Cheese is optional in the recipe, if you are not making a Keto omelet. For Keto, I recommend using cheese to add extra fat. I like to use Mozzarella, Gruyere, Swiss or Feta cheese. Other kinds of mushrooms like shiitake, but I personally prefer Cremini or button white. (Cremini mushrooms are simply the brown version of button white mushrooms).
1 teaspoon of butter + 3 eggs + 1 tablespoon of chopped chives + ¼ cup cheddar cheese, shredded Cheddar and chives doesn’t just work great with potatoes, it’s great with eggs too. Add the chives to the beaten eggs and the cheese once the omelet starts to set. Simple but tasty. This omelet had a few more carbs but it was worth it!
Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe. Calories per serving of cheese and mushroom omelette. 187 calories of Omelet (egg), (2 large) 114 calories of Cheddar Cheese, (1 slice (1 oz)) 40 calories of Olive Oil, (1 1tsp) 3 calories of Mushrooms, cooked, (1 mushroom)