Smooth and Cheesy Omelet

Smooth and Cheesy Omelet

10
dakota kelly 14

"This yummy omelet disappears quickly so be prepared to make lots to keep up with how quickly it vanishes from the serving plate."

Ingredients 25 m {{adjustedServings}} servings 244 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 244 kcal
  • 12%
  • Fat:
  • 18.2 g
  • 28%
  • Carbs:
  • 3.9g
  • 1%
  • Protein:
  • 17 g
  • 34%
  • Cholesterol:
  • 427 mg
  • 142%
  • Sodium:
  • 352 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

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  1. Heat olive oil in a skillet over medium heat. Add mushrooms and peppers; saute until soft. Sprinkle with basil and remove from pan.
  2. Pour eggs into pan and return to heat. Cook eggs until semi-solid, then flip. Place mushroom mixture and cheese on top of omelet. Season with pepper and fold in half. Cook until firm. Serve warm.
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Reviews 10

  1. 14 Ratings

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susiekew
5/5/2009

The recipe was easy enoough, but I found the cool and lumpy cottage cheese inside the hot omelet disconcerting. I think mixing the cottage cheese in with the beaten egg might have imporved things. Thanks!

Lookin2Cook4GoodLookin
8/23/2008

I'm not a cottage cheese fan, but I used it for a recipe and had some left over. I found this recipe and was skepital, but I loved it. I used canned mushrooms, but I'll use fresh next time. The jalepenos gave it a nice kick. Thanks alot!

Sarah Jo
5/27/2009

This was interesting. I took another reviewers advice and whipped the cottage cheese in with the eggs. I used one full egg and three egg whites and trim cottage cheese. I think I might add in some onion and garlic next time.