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This is a quick, easy, low-carb, vegetarian breakfast or dinner.
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!
Why stand in line at a coffee shop or sit in a drive-thru for a poor quality breakfast sandwich when you can have a super yummy one in less than 10 minutes? This is quick, cheap, easy and you probably already have the ingredients in your kitchen. Try it out; once you make these at home, you will never go back.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!