4 medium mushrooms, sliced, 2 ounces
1 green onion, sliced
1 tablespoon butter
2 eggs, beaten
1 ounce Jarlsberg or Swiss cheese, shredded
1 ounce ham, diced
Salt, to taste
In a large nonstick skillet, sauté the mushrooms and green onion in half of the butter until the mushrooms are tender. Season lightly with salt. Remove them from the pan and set aside. Heat the rest of the butter over medium heat. Pour in the eggs and tilt the pan until the entire bottom is coated with egg. Sprinkle with salt and top with the mushroom mixture, the cheese and the ham, arranging the filling ingredients on one side of the omelet. When the egg is nearly set, fold the plain side of the omelet over the filled side. Turn off the heat and let stand until the cheese has melted.
Makes 1 serving
Do not freeze
Per Serving: 427 Calories; 33g Fat; 27g Protein; 7g Carbohydrate; 1g Dietary Fiber; 6g Net Carbs
This is based on a recipe from a Jarlsberg cheese ad. I cut the recipe down to a single serving and used full fat ingredients because the original was for a low fat omelet.
Not sure about an ingredient you see here or where to buy it? Click here for information on just about any ingredient in this recipe.