Mushroom Omelet

Name: Mushroom Omelet
Ingredients: 1 tsp. olive oil; 1/2 c. sliced fresh mushrooms; 2 c. eggs; .13 tsp. fresh ground black pepper; 2 tbsp. PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese

5 ingredients

6 steps

Ingredients

1 tsp. olive oil
1/2 c. sliced fresh mushrooms
2 c. eggs
.13 tsp. fresh ground black pepper
2 tbsp. PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese

Directions

1

Heat oil in small nonstick skillet on medium-high heat.
2

Add mushrooms; cook and stir 2 minutes.
3

Add eggs and pepper; cook 2 to 3 minutes or until eggs are almost set, lifting edge with spatula and tilting skillet to allow uncooked portion to flow underneath.
4

When egg mixture is set but top is still slightly moist, top omelet with small spoonfuls of reduced-fat cream cheese.
5

Slip spatula underneath omelet, tip skillet to loosen and gently fold omelet in half.
6

Slide or flip omelet onto serving plate.Each serving provides: 20%DV vitamin A, 0%DV vitamin C, 10%DV calcium, 10%DV iron.