Mushroom Omelette

10 1 serving, 1 omelette (166 g)
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(1) 1 Review
Prep Time
Total Time

1 serving, 1 omelette (166 g)

What You Need

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Make It

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  • Heat oil in small nonstick skillet on medium-high heat. Add mushrooms; cook and stir 2 min.
  • Add eggs and pepper; cook 2 to 3 min. or until eggs are almost set, lifting edge with spatula and tilting skillet to allow uncooked portion to flow underneath. When egg mixture is set but top is still slightly moist, top omelette with small spoonfuls of cream cheese product.
  • Slip spatula underneath omelette, tip skillet to loosen and gently fold omelette in half. Slide or flip onto serving plate.

Serving Suggestion

Serve with a side of fresh berries.


Substitute 1/2 cup egg whites or cholesterol-free egg product for the beaten whole fresh eggs.


  • 1 serving, 1 omelette (166 g)

Nutritional Information

Serving Size 1 serving, 1 omelette (166 g)
Calories 250
% Daily Value
Total fat 19g
Saturated fat 6g
Cholesterol 390mg
Sodium 280mg
Carbohydrate 4g
Dietary fibre 1g
Sugars 4g
Protein 16g
Vitamin A 25 %DV
Vitamin C 2 %DV
Calcium 8 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • caroln78 |

    This was very tasty! The only thing I changed was I cooked bacon and used the bacon oil for my tsp of oil. Also follow the recipe as it says for the cream cheese...use small amounts everywhere. I would definitely make this again!!!!!