Ranch dressing adds a flavor spike to the already delicious egg, mushroom, tomato
and cheese combination.
1 teaspoon butter
1 cup thinly sliced baby portobello (cremini) mushrooms
2 cherry tomatoes, quartered
2 tablespoons ranch dressing
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.
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,
Nutrition Information Per Serving: Calories: 463 Total Fat: 38 g Saturated
fat: 14 g Polyunsaturated fat: 11 g Monounsaturated fat: 11 g Cholesterol: 422 mg
Sodium: 572 mg Carbohydrates: 8 g Dietary Fiber: 1 g Protein: 23 g
Vitamin A: 1556.1 IU Vitamin D: 95.4 IU Folate: 76.5 mcg Calcium: 294.4 mg
Iron: 2.8 mg Choline: 284.8 mg
Reprinted with permission from
the American Egg Board.