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Mushroom Omelet

11 Minutes
5 Min Prep
11 Min Cook
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.
What You Need
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1 serving
Original recipe yields 1 serving
1 tsp. olive oil
1/2 cup sliced fresh mushrooms
2 egg s, beaten
1/8 tsp. fresh ground black pepper
2 Tbsp. PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese
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Let's Make It
1
Heat oil in small nonstick skillet on medium-high heat. Add mushrooms; cook and stir 2 min.
2
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.
3
Slip spatula underneath omelet, tip skillet to loosen and gently fold omelet in half. Slide or flip omelet onto serving plate.
Kitchen 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.
Nutrition
Calories
260
Calories From Fat
0
% Daily Value*
Total Fat 20g
26%
Saturated Fat 7g
35%
Trans Fat 0g
Cholesterol 445mg
148%
Sodium 310mg
13%
Total Carbohydrates 4g
1%
Dietary Fibers 1g
4%
Sugars 2g
4%
Protein 16g
32%
Vitamin A
20%
Vitamin C
0%
Calcium
10%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
1 serving
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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