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Breakfast/brunch

Mushroom Omelet

Mushroom Omelet recipe
photo by:kraft
If you're a mushroom fan, we've got your omelet! As you know, all you need to make it taste good is black pepper—and maybe a little cream cheese.
time
prep:
5 min
total:
11 min
servings
total:
1 serving
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What You Need

1
tsp.  olive oil
1/2
cup  sliced fresh mushrooms
2
 eggs, beaten
1/8
tsp.  fresh ground black pepper
2
Tbsp.  PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese

Make It

HEAT oil in small nonstick skillet on medium-high heat. Add mushrooms; cook and stir 2 min.

ADD eggs and pepper; cook 2 to 3 min. or until eggs are almost set, lifting edge with spatula and tilting skillet to allow uncooked portion to flow underneath. When egg mixture is set but top is still slightly moist, top omelet with small spoonfuls of reduced-fat cream cheese.

SLIP spatula underneath omelet, tip skillet to loosen and gently fold omelet in half. Slide or flip omelet onto serving plate.

Kraft Kitchens Tips

Serving Suggestion
Serve with a side of fresh berries.
Substitute
Substitute 1/2 cup egg whites or cholesterol-free egg product for the beaten fresh whole eggs.
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