Main Dishes

Sauteed Mushroom and Onion Omelet

95

The delicious combination of sauteed mushrooms and onions wrapped in cheese and eggs. What could be better?

6
2 cups chopped OR sliced white mushrooms
1 onion, sliced
3 Tbs butter
1 cup shredded cheddar jack cheese (or to taste)
6 eggs
5 tsp milk
salt and pepper to taste
Melt butter in large skillet over medium-high heat Saute mushrooms and onions in butter until onions are translucent and begin to caramelize (approx 10-15 min.) Whisk eggs and milk together with a fork Heat small skillet or omelet pan, lightly coated with non-stick cooking spray, over medium -high heat. Pour small amount of egg mixture into skillet. Tilt back and forth to coat bottom of the pan evenly. Salt and pepper to taste When slightly cooked, layer some cheese, onion/ mushroom mixture, then more cheese onto one half of the egg mixture Gently fold the empty half of the egg mixture over the top of the "filling side". Cook for approximately 30 seconds, then gently flip omelet. Cook until both sides are lightly browned Makes 5-6 omelets
Nutritions

Calories
809

Sodium
188mg
7% DV

Fat
49g
76% DV

Protein
9g
19% DV

Carbs
3g
1% DV

Fiber
1g
7% DV

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Our No-Bake Peanut Butter Cheesecake is the perfect dessert for a hot day or when you need an easy dessert. This peanut butter cheesecake is served cold, so it’s perfect when you need a cold treat. With an Oreo crust and a creamy peanut butter center, it’s sure to be a crowd pleaser! Ingredients needed ...

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