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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (221g) Recipe makes 2 servings |
||
| Calories 419 | ||
| Calories from Fat 323 | (77%) | |
| Amount Per Serving | %DV | |
| Total Fat 35.9g | 55% | |
| Saturated Fat 19.4g | 97% | |
| Monounsaturated Fat 10.8g | ||
| Polyunsaturated Fat 2.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 503mg | 167% | |
| Sodium 269mg | 11% | |
| Potassium 373mg | 10% | |
| Total Carbohydrate 5.0g | 1% | |
| Dietary Fiber 0.7g | 2% | |
| Sugars 2.0g | ||
| Protein 20.1g | 40% | |
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Mushroom Swiss Cheese Omelet
By: ~Rita~
Mar 17, 2006
Eggs should be as fresh as possible and at room temperature. Salt should be added at the table to avoid toughening the omelet.
SERVES 2
Ingredients
- 4 large eggs, beaten
- 1/4 cup cream
- 2 tablespoons butter
- 1/4 lb mushroom, thinly sliced
- 1/2 garlic clove, crushed
- 1 pinch red pepper flakes
- 1/4 teaspoon fresh thyme leave
- 1 tablespoon sliced fresh chives
- 1/3 cup swiss cheese, shredded
Directions
1
Stir cream into eggs.2
Sauté mushrooms and garlic in the butter, about 5-7 minutes in a 9-inch omelet. Add pepper flakes to taste, sprinkle in the chives and thyme.3
Stir the beaten eggs into the mushrooms over medium-high heat.4
Heat the remaining butter in pan over medium heat.5
Stir the eggs briskly with flat of a fork and continue stirring until mixture is nearly cooked, but still wet, sprinkle the shredded cheese over the surface before folding.6
Flipping one side over onto the other. If you have a hard time flipping you can cut in half then flip.7
Garnish with additional chives.
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- Course > Breakfast > Omelets & Frittatas
- Course > Lunch/Snacks
- Main Ingredient > Vegetables > Mushrooms
- Main Ingredient > Eggs/Dairy > Cheese
- Main Ingredient > Eggs/Dairy > Eggs
- Cuisine > European > Western > Swiss
- Cuisine > North American > United States
- Preparation > Time to Make > < 30 mins
- Preparation > Equipment > Stove Top
- Preparation > Number of Servings > For 1 or 2
- Preparation > Presentation > Served Hot
- Occasion > Dinner Party
- Occasion > Brunch
- Occasion > Taste/Mood > Savory
- Dietary > Vegetarian
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Reduced Carbs > Very Low Carbs
Featured Reviews for This Recipe
From: Marsha D.
On Jul 1, 2007
We enjoyed this recipe. I did add a few things and I did change the cheese to cheddar since that is what I had on hand. I added some onion,green pepper and alittle chopped ham. I lefted out the thyme cause DH and I really don't care for it. The flavor of the garlic really set the omelet off though. Its a keeper! Thanks for sharing 
From: Bergy
On Jul 1, 2007
No problem rating this recipe - excellent flavor. The herbs with the mushrooms give a surge of lovely taste treats. I used cheddar cheese - I didn't have swiss on hand. Will make again with Swiss. Thanks Rita for a lovely Sunday Brunch
From: LonghornMama
On Apr 15, 2006
Wonderful! Substantial enough for dinner or a fabulous breakfast. The combo of woodsy mushrooms and melted swiss cheese is one I especially love, and the cream added such richness. Thanks, Rita, for sharing the recipe!
From: echo echo
On Jun 14, 2006
I made this with skim milk in place of cream and with reduced-fat swiss cheese and I still loved it. How could I help it when it has garlic and thyme, two of my alltime favorite flavors?
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