I love mushrooms! They're pricey especially the imported ones. A cheaper alternative would be to use Shiitake mushrooms. Not really a fan of tomatoes... I'd normally take out the seeds and the gooey part before I add them in my cooking.Mushrooms are low in calories, fat-free, cholesterol-free and very low in sodium, yet they provide several nutrients, including selenium, potassium, riboflavin, niacin, vitamin D, Beta-glucans and more. ~ mushroominfo.com
Nutrition facts : 467 calories, 11g fat, 8g carbohydrate, 1g fiber, 23g protein
ingredients
* 1 tsp buttermethod
* 1 cup thinly sliced baby portobello (crimini) mushrooms
* 2 cherry tomatoes, quartered
* 2 eggs
* 2 tbs ranch dressing
* 1/4 cup shredded Cheddar cheese (1 oz.)
* 1 tbs chopped fresh parsley
* Heat butter in 7 to 10-inch nonstick pan or skillet over medium-high heat until hot.recipe/image credit Goodnessdirect.co.uk
* Add mushrooms; sauté until tender, 4 to 5 minutes. Add tomatoes; sauté until heated through, 1 minute.
* Remove from pan; keep warm.
* Beat eggs and dressing in small bowl until blended.
* Heat pan over medium-high heat until hot. Pour in egg mixture. Mixture should set immediately at edges.
* Gently push cooked portions from edges toward the center with inverted turner so that uncooked eggs can reach the hot pan surface.
* Continue cooking, tilting pan and gently moving cooked portions as needed.
* When top surface of eggs is thickened and no visible liquid egg remains, place mushroom filling on one side of the omelette; sprinkle with cheese and parsley.
* Fold omelette in half with turner. With a quick flip of the wrist, turn pan and invert or slide omelet onto plate.
* Serve immediately.
