Salsa, Mushroom, Peppers & Cheese Omelet
Recipe: #4917
March 18, 2012
Categories: Breakfast, Eggs, Mushrooms, Peppers, Brunch, Mothers Day, Vegetarian, Kosher Dairy, more
"Easy omelet and very tasty. If you don't want Mozzarello cheese use your favorite. The recipe was originally from uk-recipes, modified by me. If you are not a spice hound use mild or medium salsa. If you are making this omelet for 2 use 3 eggs."
Ingredients
Nutritional
- Serving Size: 1 (455.2 g)
- Calories 617.9
- Total Fat - 31.9 g
- Saturated Fat - 14.9 g
- Cholesterol - 556 mg
- Sodium - 2555.3 mg
- Total Carbohydrate - 20.7 g
- Dietary Fiber - 1.3 g
- Sugars - 6 g
- Protein - 61.8 g
- Calcium - 793.1 mg
- Iron - 4.5 mg
- Vitamin C - 1.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat a skillet and spray lightly with oil, stir fry the mushrooms and peppers for 3 minutes, remove from skillet
Step 2
Beat together the eggs, cottage cheese, milk, flour, baking powder, salt. pepeer and oregano
Step 3
Lightly spray the skillet with oil and pour in the egg mixture, medium heat, cover with lid cook for about 2 minutes
Step 4
Swish the eggs around by tilting the pan so they cover the pan evenly, add the mushrooms, peppers and cheese. Cover
Step 5
Continue cooking for about another 3 minutes or until set. Be carfule not to burn the botton
Step 6
Fold the omelet over, place on plate add the salsa and enjoy
Tips
No special items needed.