Mushroom and Cheese Omelet
Hearty, filling, one pan – also works as a quick dinner.
Nutrition per serving
348kcal2.5 gCarbs1.8 gSugar24.4 gProtein25.7 gFat2.4 gFibre
Ingredients
- 220 g egg
- 200 g button mushrooms
- 40 g onion
- 60 g Gouda
- 15 g butter
- 5 g herbs
Preparation
- Slice the mushrooms, finely dice the onion, fry both golden brown in half the butter, season with salt and pepper and set aside.
- Whisk and season the eggs. Add the remaining butter to the pan, pour in the egg mixture and let it set over low heat.
- Spread the mushrooms and cheese over one half, fold the omelet over and cook for 2 more minutes until the cheese melts.
- Serve with fresh herbs.
Under 5 g of carbs per serving. Mushrooms add volume and flavor with almost no carbohydrates.
Hearty, filling, one pan – also works as a quick dinner.
Ingredients
- 220 g ei
- 200 g champignons
- 40 g zwiebel
- 60 g gouda
- 15 g butter
- 5 g kraeuter
Preparation
- Slice the mushrooms, finely dice the onion, fry both golden brown in half the butter, season with salt and pepper and set aside.
- Whisk and season the eggs. Add the remaining butter to the pan, pour in the egg mixture and let it set over low heat.
- Spread the mushrooms and cheese over one half, fold the omelet over and cook for 2 more minutes until the cheese melts.
- Serve with fresh herbs.
Under 5 g of carbs per serving. Mushrooms add volume and flavor with almost no carbohydrates.