Breakfast and Brunch Recipes
Cherry Tomato and Portobello Omelet
Ranch dressing adds a flavor spike to the already delicious egg, mushroom, tomato and cheese combination.
Prep: 10 min | Cook: 15 min | Yield: 1 serving
- 1 teaspoon butter
- 1 cup thinly sliced baby portobello (cremini) mushrooms
- 2 cherry tomatoes, quartered
- 2 eggs
- 2 tablespoons ranch dressing
- 1/4 cup shredded Cheddar cheese (1 ounce)
- 1 tablespoon chopped fresh parsley
- Heat butter in 7 to 10 inch nonstick omelet pan or skillet over medium-high heat until hot.
- Add mushrooms; sauté until tender, 4 to 5 minutes.
- Add tomatoes; sauté until heated through, 1 minute.
- Remove from pan; keep warm.
- Beat eggs and dressing in small bowl until blended. Heat omelet pan over medium-high heat until hot.
- Pour in egg mixture. Mixture should set immediately at edges.
- Gently push cooked portions from edges toward the center with inverted turner so that uncooked eggs can reach the hot pan surface. continue cooking, tilting pan and gently moving cooked portions as needed.
- When top surface of eggs is thickened and no visible liquid egg remains, place mushroom filling on one side of the omelet; sprinkle with cheese and parsley.
- Fold omelet in half with turner. With a quick flip of the wrist, turn pan and invert or slide omelet onto plate.
- Serve immediately.
For more servings: Multiply the ingredients by the number of servings you need. Use 1/2 cup of the egg mixture for each omelet.
Lighter Option: Recipe can be made with reduced-fat cheese and reduced-fat dressing, if desired
Per serving: Calories: 463 Total Fat: 38g Saturated fat: 14g Polyunsaturated fat: 11g Monounsaturated fat: 11g Cholesterol: 422mg Sodium: 572mg Carbohydrates: 8g Dietary Fiber: 1g Protein: 23g
Vitamin A: 1556.1 IU Vitamin D: 95.4 IU Folate: 76.5mcg Calcium: 294.4mg Iron: 2.8mg Choline: 284.8 mg