Mushroom and Bell Pepper Omelet with Fontina

Mushroom and Bell Pepper Omelet with Fontina
Photo by Becky Luigart-Stayner

Ingredients

  • 8 large eggs
  • ½ teaspoon butter
  • 2 cups sliced shiitake mushrooms (about 6 ounces)
  • 8 large eggs
  • ½ teaspoon butter
  • ½ cup chopped seeded plum tomato
  • 2 cups sliced shiitake mushrooms (about 6 ounces)
  • + 21 more ingredients
    • 2 teaspoons chopped fresh parsley
    • ½ cup chopped seeded plum tomato
    • ½ medium green bell pepper, thinly sliced
    • 2 teaspoons chopped fresh parsley
    • ½ medium green bell pepper, thinly sliced
    • ½ teaspoon salt, divided
    • ½ teaspoon salt, divided
    • 1 teaspoon olive oil, divided
    • 1 teaspoon olive oil, divided
    • ¼ cup reduced-fat sour cream
    • ¼ cup reduced-fat sour cream
    • 1/8 teaspoon black pepper
    • 1/8 teaspoon black pepper
    • ½ cup (2 ounces) shredded fontina cheese
    • ½ cup (2 ounces) shredded fontina cheese
    • ¼ cup chopped green onions
    • ¼ cup chopped green onions
    • Cooking spray
    • Cooking spray
    • 2 large egg whites
    • 2 large egg whites

Heat 1/2 teaspoon oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add green onions; sauté 1 minute. Add bell pepper; sauté 1 minute. Add mushrooms; cook 3 minutes, stirring frequently. Stir in tomato, 1/4 teaspoon salt, and black pepper; cook 30 seconds. Remove ve...

View full recipe at My Recipes

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