| 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.
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| Serving Size | 1 serving |
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