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Mushroom Omelet with Rosemary Recipe

   
 

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     Mushroom Omelet with Rosemary

Category   Breakfast - Brunch
Sub Category   None
Servings   2

Ingredients
2 cups sliced fresh mushrooms
1 1/2 cups fat-free egg substitute
2 Tbs water
1 tsp dried rosemary
1/2 tsp black pepper
2 tsp margarine
1 1/2 Tbs grated Parmesan cheese
snipped fresh parsley
 

Instructions
Filling- Coat a medium nonstick skillet with butter-flavored nonstick spray, and heat over medium-high heat. Then saute mushrooms until they have wilted, 3-4 minutes. Remove from heat.
Omelet- Whisk egg substitute, water, rosemary and pepper. Melt margarine in a large nonstick skillet over medium heat. Swirl skillet to coat bottom with margarine. Add egg mixture to skillet and cook, lifting edges of eggs to allow uncooked portion to flow underneath.
When eggs are almost set, sprinkle with mushrooms and Parmesan. Cook until eggs are completely set. Fold omelet in half and garnish with parsley.


Originally Submitted
11/23/2009





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