Mushroom & Red Pepper Omelet - kidney

Check out how many calories in Mushroom & Red Pepper Omelet - kidney. Get answers to all your nutrition facts questions at FitClick.
lilyfern1
Posted by
filed under Main Dishes

Main Dishes
  
Serving size: 1/2 each
Recipe category: Main Dishes
Prep time: 
Cook time: 
Difficulty: Easy
Calories: 213 (11% DV)
Fat: 15g (23% DV)
Carbohydrates: 7g (2% DV)
Protein: 12g (23% DV)
Description: Calories 200 Protein 11 g Carbohydrates 4 g Fat 15 g Cholesterol 341 mg Sodium 276 mg Potassium 228 mg Phosphorus 167 mg Calcium 55 mg Fiber 0.6 g
Ingredients:  Makes 2 servings (1 each)
1/2  cup
 
2  tablespoons
 
1/4  cup
 
2  teaspoons
 
3 
 
1  teaspoon
 
2  tablespoons
 
1/4  teaspoon
 

Tip: For nutritional information on all the ingredients in Mushroom & Red Pepper Omelet - kidney just click on each ingredient name. Then adjust the serving size for any Mushroom & Red Pepper Omelet - kidney ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Directions:  
1
Dice the mushrooms, onion and red peppers.
2
Melt 1 teaspoon of the butter in a skillet over medium heat. Add the mushrooms and onion; sauté 5 minutes until onion is tender. Stir in diced red pepper. Remove vegetables from skillet and set aside.
3
Melt the remaining teaspoon of butter in the skillet. Beat eggs with Worcestershire sauce and cook over medium heat. Cook the omelet evenly by shaking the pan and gently lifting edges to allow uncooked egg to run underneath cooked egg.
4
When eggs are partially cooked, top with vegetable mixture. Place dollops of whipped cream cheese over vegetables. Continue cooking until eggs are set.
5
Remove the skillet from heat and fold omelet in half. Sprinkle with pepper. Divide into two portions and serve.
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