Cherry Tomato and Portabella Omelet
Recipe courtesy of the American Egg Board.
1 teaspoon butter or cooking oil or cooking spray
1 cup sliced baby portobello mushrooms (about 2 to 2.5 ounces)
2 cherry tomatoes, wedged, or 4 grape tomatoes, halved
2 large eggs
2 tablespoons bottled reduced-fat ranch salad dressing
1/4 cup (1-ounce) shredded reduced-fat cheddar cheese
1 tablespoon chopped fresh flat-leaf parsley
- Heat oil in a 7 to 10-inch omelet pan or skillet over medium-high heat until just hot enough to sizzle a drop of water. Add mushrooms. Cook, stirring frequently, until tender, about 2 to 3 minutes. Add tomatoes. Cook stirring frequently, until tomatoes are heated through, about 1 minute. Remove mushrooms and tomatoes from pan. Cover and keep warm.
- In small bowl, beat together eggs and dressing until blended. Pour egg mixture into pan. (Mixture should set immediately at edges.) With an inverted pancake turner, carefully push cooked portions at edges toward center so uncooked portions can reach hot pan surface, tilting pan and moving cooked portions as necessary.
- When top has thickened and no visible liquid egg remains, fill with reserved mushrooms and tomatoes. Sprinkle with cheese and parsley. With pancake turner, fold omelet in half or roll.
- Invert onto plate with a quick flip of the wrist or slide from pan onto plate.
Makes 1 serving.
Tip: Multiply the ingredients by however many servings you need and use 1/2 cup of the egg mixture for each omelet. Use any variety of salad dressing you like to spike the egg mixture with flavor.
Recipe and photograph courtesy of the American Egg Board.