The Pioneer Woman Tasty Kitchen
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Omelet With Sun-Dried Tomato, Mushroom and Cheddar Cheese

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Level: Easy

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Description

This is a quick, easy, low-carb, vegetarian breakfast or dinner.

Ingredients

  • 1 Tablespoon Butter Or Use Non-stick Cooking Spray
  • 1 cup Egg Whites (add An Extra 1/2 Cup For An Extra Big Omelet)
  • ¼ cups Sliced Mushrooms, Jarred Or Fresh Cooked
  • ¼ cups Sliced Sun-dried Tomatoes Packed In Oil
  • ¼ cups Finely Grated Cheddar Cheese (double This Amount If You Like It Cheesy)
  • Salt And Pepper, to taste
  • 1 pinch Sprinkled Parsley

Preparation

Melt the butter in a small to medium-sized pan on low heat, around 3 to 4 on the dial. I usually prefer a non-stick pan for omelets.

Once the pan is hot pour in the egg whites and let them slightly set. Then sprinkle on the mushrooms, sun-dried tomatoes and then the cheese. Cook until set a bit more and not too jiggly. Gently fold the egg in half and cook another 10 to 15 seconds. Flip to slightly brown on the other side but don’t overcook. Typically omelets should still be soft or runny in the middle. Remember to keep your flame low for a perfect, fluffy omelet. Salt and pepper to taste and sprinkle with a little parsley. Enjoy!

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