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Mushroom and Herb Omlette Recipe

   
 

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     Mushroom and Herb Omlette

Category   Breakfast - Brunch
Sub Category   Low-carb
Servings   2

Ingredients
4 large eggs
1 and 1/2 cups fresh mushrooms -- sliced
1 tablespoon fresh parsley -- chopped
1 teaspoon fresh oregano
basil or thyme -- finely chopped
2 teaspoons butter
salt and pepper to taste
 

Instructions
In small bowl, wisk together eggs and spices. Set aside. In a medium skillet at just above medium heat, sauté the mushrooms in half the butter (1 teaspoon) until tender; set aside.
In same skillet, melt half of the remaining butter (1/2 teaspoon). Pour half of the egg mixture into skillet. Cook, lifting edge to allow uncooked portion to flow underneath. When almost set, spoon half of the mushrooms over half of the omelet.
Fold other half over the mushrooms; slide onto a serving plate. Repeat with remaining ingredients. This recipe has roughly 8 grams of carbohydrates.


Originally Submitted
7/3/2006





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