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Mushroom omelette
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Mushroom Omelette

The ever-versatile breakfast option.
Total Time20 minutes
Course: Breakfast
Keyword: Vegetarian
Servings: 1 bariatric serve
Calories: 154kcal

Ingredients

  • 1/2 tbsp butter
  • 50 g button mushrooms sliced
  • 1/2 clove of garlic crushed or 1 tsp crushed garlic
  • 1/2 tbsp finely chopped fresh flat-leaf parsley leaves
  • 1/2 tsp finely grated lemon rind
  • 1 egg
  • 1 tbsp fresh ricotta feta or goat's cheese, crumbled

Instructions

  • Melt half the butter in a mini non-stick frying pan over medium heat (like this one!). Add mushrooms. Cook for 2 to 3 minutes or until just tender. Add garlic, parsley and lemon peel and cook for another minute or until fragrant. Transfer to a bowl. Cover to keep warm. Wipe pan clean.
  • Whisk egg in a small bowl. Melt the remaining butter in your pan over medium-high heat until hot. Reduce heat to medium-low. Add the egg, tilting pan so egg covers base. Cook for 2 to 3 minutes or until egg is set and the underside golden.
  • Sprinkle the cheese over half of the omelette. Using a slotted spoon, spoon the mushroom mixture over cheese. Season with salt and pepper. Fold omelette over filling. Slide omelette onto a plate and you're ready to go!

Notes

  • You can use the basic omelette recipe and add in any leftover vegies you have instead of the mushrooms (spinach, tomato and roast pumpkin all work well).
  • If you're on the soft phase, omit the vegetables, and pull the omelette off when only just set (so not too tough) and chew slowly.
  • Adapted from this recipe.
  • If you're feeding others, 2 bariatric serves are equal to one regular, non-sleeved serve. Use the slider above to adjust the serving sizes you need. 

Nutrition

Calories: 154kcal | Carbohydrates: 3g | Protein: 9g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 186mg | Sodium: 129mg | Potassium: 220mg | Fiber: 1g | Sugar: 1g | Vitamin A: 648IU | Vitamin C: 5mg | Calcium: 56mg | Iron: 1mg