Cheese, Mushroom and Ham Omelette with Jalapeno Pepper
Recipe: #11175
November 15, 2013
Categories: Breakfast, Cheese, Monterey Jack, Eggs Brunch, Gluten-Free, High Protein, Low Carbohydrate, Spicy, more
"Easy tasty recipe for Sunday brunch or a light dinner. I like a little chili sauce on top when served but not necessary. This omelette needs a large appetite for one serving. I like to add 1 tablespoon of flour along with the milk and sour cream (cottage Cheese) to the eggs but it is optional. Watch your stove temp. on mine it is medium high for perfect cooking. My last stove it was just below medium."
Ingredients
Nutritional
- Serving Size: 1 (601.9 g)
- Calories 564.1
- Total Fat - 37.1 g
- Saturated Fat - 18.6 g
- Cholesterol - 488.4 mg
- Sodium - 797 mg
- Total Carbohydrate - 26.2 g
- Dietary Fiber - 8.4 g
- Sugars - 7.8 g
- Protein - 37.6 g
- Calcium - 439.7 mg
- Iron - 6.3 mg
- Vitamin C - 38.6 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Whip eggs, sour cream & milk together. Season with salt and pepper.
Step 2
Melt butter in a large skillet that has a lid. Add mushrooms & jalapeno pepper. Sizzle for 2 minutes.
Step 3
Pour in eggs - medium - high heat. Cover with lid.
Step 4
After 3 minutes add ham & cheese to half side of the omelette.
Step 5
Replace lid, continue cooking for an additional 2 minutes or until the omelette is firm, The bottom should be golden.
Step 6
Flip one half side over.
Step 7
Enjoy I hope.
Tips
- Large skillet or omelette pan with lid