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Ingredientes
- 4 ounce fresh mushrooms sliced
- 3 Tbsp. butter or possibly margarine divided
- 2 Tbsp. chopped onion
- 4 lrg Large eggs
- 1 Tbsp. grated Parmesan cheese
- 1/4 tsp salt
- 1/4 tsp oregano leaves crushed
- 1/8 tsp freshly-grnd black pepper
- 1/2 c. minced cooked spinach
Direcciones
- Rinse, pat dry and slice mushrooms (makes about 1 1/4 c.); set aside. In a medium skillet heat 1 Tbsp. butter. Add in mushrooms and onion; saute/fry till golden brown, about 5 min; remove from skillet.
- In a mixing bowl combine Large eggs, salt, oregano and pepper.
- In the skillet used to saute/fry mushrooms, heat remaining 2 Tbsp. butter. Pour in egg mix. Cook over moderate heat letting uncooked egg run under the cooked portion.
- When almost set, top with mushroom mix and spinach. Sprinkle with Parmesan cheese. Place skillet under a preheated moderately-warm broiler till top of omelet is set. Turn out onto a plate and serve.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 192g | |
| Recipe makes 2 servings | |
| Calories 322 | |
| Calories from Fat 248 | 77% |
| Total Fat 28.02g | 35% |
| Saturated Fat 14.46g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 465mg | 155% |
| Sodium 597mg | 25% |
| Potassium 361mg | 10% |
| Total Carbs 3.79g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 2.11g | 1% |
| Protein 15.51g | 25% |
