Servings | Prep Time | Cook Time |
---|---|---|
1 | 0 mins | 0 mins |
1. | Sauté mushrooms in olive oil until softened, about 4 minutes. |
2. | Whip egg substitute with milk, salt and pepper. Spray pan with olive oil. Heat pan about 30 seconds, pour in egg mixture and cook about 2 minutes. |
3. | When eggs are just staring to set, add mushrooms and crumbled goat cheese on one side. Cook about 2-3 minutes more. |
4. | When omelet seems almost done, flip one side over filling, then lift out with spatula or put plate over pan and turn over to flip out omelet. |
5. | Omelet will continue to cook for a minute, so take of the heat when eggs are not quite done. |
6. | If you prefer whole eggs use 2 eggs, but it will up the calorie count. |
7. | Note: good on a low calorie diet as well as on Phase I South Beach. |
There are 243 calories in 1 serving of Mushroom and Goat Cheese Omelet.
Calorie split: 55% fat, 7% carbs, 38% protein.
|
Serving Size | 1 serving |