Tuesday, September 22, 2009

Delicious Cheesy Omelet with Portabella Mushrooms

I love to make an omelet, to me it is so filling and healthy. You can make this with whole eggs or egg whites.


2-3 eggs or egg whites
1-2 slices of lean ham chopped into bite size pieces
1/8-1/4cup of sliced Porte bella mushrooms
2 chopped green onions
grated cheddar cheese
2 TBS oil
Kosher salt
Ground black pepper
1 pat of butter

Place your eggs or eggwhites into a bowl and mix them as if you are going to scramble them using a fork or a whisk. Drizzle a little oil in a skillet and heat this on medium heat. Season your eggs with a little salt and pepper. Now add your eggs and let them cover the bottom of the skillet. You may pick the skillet up and move it around so that the eggs continue to cook and cover the bottom of the skillet. Using a spatula, lightly run it around the edge to loosen up the eggs so they don’t stick.

In another skillet with 1 pat of butter and a drizzle of oil, saute your ham, mushrooms, green onion until they are slightly tender. When your eggs are almost done - add the ham mixture to one half of the eggs that are cooking in the skillet Sprinkle with a little cheese – I prefer cheddar cheese. Now fold over the eggs to cover them. I usually cut this in half so it is easier to work with. Make sure you flip them over and cook them on the other side. Your eggs may run out and that is OK because they will continue to cook.

I let them cook for about 1-2 minutes like this. Then they should be done. Just make sure you let it cook long enough to cook the eggs inside. Enjoy!

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