Nifs Mushroom And Cheddar Omelette Omelet 1 12 Ww Pt Recipes

MUSHROOM AND CHEESE OMELET

Steps:

• Crack the eggs into a small bowl, and use a fork to beat them with the salt and pepper.
• Heat an 8-inch omelet pan or shallow skillet (preferably nonstick) over medium-high heat. Add the butter, let it melt and swirl the pan so it coats the bottom evenly. Pour the eggs into the pan and quickly shake and swirl so the eggs completely cover the bottom. Let the eggs firm up on the bottom, about 30 seconds, then use a rubber spatula to lift the edges of the omelet up so any uncooked egg on the top runs underneath.
• Sprinkle half of the eggs with the sauteed mushrooms and cheese and let it cook for another 30 seconds; the top should be moist but not quite runny (unless you like it runny). Flip the uncooked side of the eggs over the filling, and slide it onto a plate. Garnish with fresh herbs, if desired.
• Heat a very large skillet over medium high heat. Add the oil, then the mushrooms and garlic, season with salt and pepper and saute until the liquid has evaporated and the mushrooms have turned nicely browned, about 10 minutes. Taste, adjust seasonings and serve hot.

MUSHROOM N' CHEESE OMELET

Steps:

• mix eggs and milk.
• cook sliced mushrooms in small pan.
• add onion and garlic to mushrooms.
• melt margarine into frying pan or skillet, then pour eggs into it.
• let cook for a moment.
• add cheese and cooked mushrooms to one side of egg.
• when firm on bottom, flip other half of egg over the mushroom filling.
• cook, then serve.

MUSHROOM OMELETTE

Steps:

• Mushrooms:.
• On med-high heat combine butter and olive oil in frying pan and allow butter to melt.
• Sauté onions until tender. Add mushrooms, salt, pepper, garlic powder and chives. Saute until heated through and mushrooms have reduced slightly.
• Set aside in bowl.
• Omelette:.
• Break two eggs into a bowl and whisk. If desired, add dried green pepper flakes to the egg mix before cooking.
• Melt 1 tsp butter in pan. Add beaten eggs and let cook on one side.
• When eggs have almost completely set up, flip the omelette over to allow for browning on other side.
• As soon as it is flipped, sprinkle one half of the omelette with half of the cheddar cheese and top with half of the mushroom mixture. Fold omelette in half, covering mushrooms. Slide onto a plate and enjoy.

MUSHROOM, SCALLION, AND CHEESE OMELET

Steps:

• Beat eggs together with milk, salt, and pepper in a bowl.
• Heat oil in a skillet over medium heat. Add mushrooms; cook and stir until softened, about 5 minutes. Mix in green onions; cook until slightly softened, about 1 minute. Pour in the beaten eggs. Cook and stir until the edges harden, 2 to 3 minutes. Flip and sprinkle Cheddar cheese on top. Cook until egg is set and cheese is melted, 1 to 2 minutes. Fold omelet in half; top with more Cheddar cheese.

TOMATO AND MUSHROOM OMELETTE

Steps:

• Whisk eggs in a bowl and stir in potato, cheese and chives.
• Pour mixture into a small frypan (preferably with a lid) that has been lightly sprayed with cooking oil.
• Evenly spread tomato and mushroom pieces over the top and season generously with black pepper.
• Cook over low-medium heat for 10-15 minutes until egg has set. You can set under a grill but I find this isn't necessary at a fairly low temperature especially if you cover the frypan during cooking.

NIF'S MUSHROOM AND CHEDDAR OMELETTE (OMELET) - 1 1/2 WW PT.

Steps:

• Spray medium nonstick pan with cooking spray and heat to low-medium.
• Mix egg substitute, egg whites and mushrooms (I mix this the night before). Pour into pan. Sprinkle cheese on top. Do not stir!
• Cover pan with a lid. It should set in about 5-10 minutes. Check it to see that the middle is set. Season, fold and serve!