Mushroom Mexican Omelette

A fat-burning breakfast for your summer tune-up!
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Ingredients

  • 1/2 tsp olive oil
  • 10 slices of baby bella mushrooms
  • 1 whole egg
  • 2 egg whites
  • 1 tbsp milk
  • seasoning: ground black pepper, dried cilantro, garlic powder
  • 2 tbsp shredded reduced-fat jalapeño cheese
  • 1 toasted whole wheat English muffin
  • 2 tbsp sliced avocado
  • 2 cups cubed melon

Directions

  1. In a nonstick skillet, saute 1/2 tsp olive oil and 10 slices of baby bella mushrooms for 3 minutes on medium-high heat.
  2. Whisk 1 whole egg, 2 egg whites, 1 tbsp milk and seasoning (ground black pepper, dried cilantro, garlic powder) to taste. Pour egg mixture into skillet.
  3. Once eggs are set, sprinkle 2 tbsp shredded reduced-fat jalapeño cheese on top.
  4. Flip and cook through.
  5. Enjoy with 1 toasted whole wheat English muffin, 2 tbsp sliced avocado and 2 cups cubed melon.

Nutrients per serving: Calories: 486, Total Fats: 16 g, Saturated Fat: 5 g, Trans Fat: 0 g, Cholesterol: 221 mg, Sodium: 788 mg, Total Carbohydrates: 65 g, Dietary Fiber: 10 g, Sugars: 37 g, Protein: 29 g, Iron: 4 mg

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