Balsamic mushroom, onion, tomato and cheese omelet
I love omelets and this one has a nice tangy flavor
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 1
omelet
mushrooms
onion
tomato
balsamic vinegar
cheese
eggs
american
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 teaspoon olive oil
- 1 teaspoon balsamic vinegar
- 1/2 cup egg beaters
- 1/2 medium onion chopped
- 8 oz mushrooms stems removed, sliced
- 1/2 medium fresh tomato sliced
- 1/8 cup low-fat cheddar cheese
- Carbohydrate 16.5512333326067 g
- Cholesterol 3.465 mg
- Fat 3.4261499982 g
- Fiber 3.91300005555153 g
- Protein 25.3421166666458 g
- Saturated Fat 1.00840999975146 g
- Serving Size 1 1 Serving (482g)
- Sodium 319.780833332316 mg
- Sugar 12.6382332770552 g
- Trans Fat 0.700414999951256 g
- Calories 182 calories
Saute mushrooms and onions in oil, adding vinegar when nearly done. Set aside. Over medium heat, pour Egg Beaters into same saute pan, pulling back the edges and rolling pan to move uncooked egg to the outside. Top, in this order, with cheese, tomatoes, mushrooms and onions, running them down the center. Gently lift sides and fold them over the center, slide onto plate.
