Cheddar Omelet with Sautéed Onions and Shiitake Mushrooms
7.8g
Net Carbs
20.5g
Protein
23.9g
Fat
1.3g
Fiber
332
Calories
Ingredients:
- 3 tablespoons White Onion, raw, chopped
- 2 large Eggs (Whole)
- 1 teaspoon Canola Vegetable Oil
- 2 mushrooms Shiitake Mushrooms
- 1/4 cup shredded Cheddar Cheese
Directions:
- Heat oil in a nonstick skillet or omelet pan over medium-high heat. Dice the onions and slice the mushrooms. Add them to the pan and sauté for about 5 minutes until onions are translucent and mushrooms are soft. Remove from pan and set aside.
- Add eggs to the skillet. Cook 3 minutes, lifting the edges of the egg to allow uncooked eggs to flow over and cook. Flip over and cook another 2 minutes.
- Add onions and mushrooms to half of omelet and top with cheese. Fold other half over and cook 1-2 minutes more to melt cheese. Serve immediately.
