Corn and Chive Omelet with Mushroom Filling

Enjoy this corn and chive omelet sprinkled with parsley and with mushroom filling that’s ready in 25 minutes – perfect for a dinner.

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  • prep time 25 min
  • total time 25 min
  • ingredients 7
  • servings 3
 

Ingredients

Filling and Garnish

1
teaspoon margarine or butter
1 1/2
cups sliced fresh mushrooms
1
tablespoon chopped fresh parsley

Omelet

1 1/2
cups refrigerated or frozen fat-free egg product, thawed, or 6 eggs
1
(8.5-oz.) can cream-style corn
1
tablespoon chopped fresh chives
1/8
teaspoon pepper

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Melt margarine in medium nonstick skillet or saucepan over medium heat. Add mushrooms; cook 4 to 6 minutes or until tender, stirring occasionally. Remove from heat; cover to keep warm.
  • 2 In medium bowl, combine all omelet ingredients; mix well.
  • 3 Spray 10 to 12-inch nonstick skillet with sloping sides (omelet pan) with nonstick cooking spray. Heat skillet over medium-high heat until hot. Reduce heat to medium; pour egg mixture into skillet. Cook about 1 minute or until mixture starts to cook around edges. Reduce heat to medium-low; cover and cook 3 minutes. Uncover; lift edges to allow uncooked egg mixture to flow to bottom of skillet. Cover; cook an additional 3 to 7 minutes or until set.
  • 4 Spoon mushroom filling over half of omelet. Carefully fold other half of omelet over filling. Cut omelet into 3 pieces; slide each piece onto individual plate. Sprinkle with parsley.
  • 1 Melt margarine in medium nonstick skillet or saucepan over medium heat. Add mushrooms; cook 4 to 6 minutes or until tender, stirring occasionally. Remove from heat; cover to keep warm.
  • 2 In medium bowl, combine all omelet ingredients; mix well.
  • 3 Spray 10 to 12-inch nonstick skillet with sloping sides (omelet pan) with nonstick cooking spray. Heat skillet over medium-high heat until hot. Reduce heat to medium; pour egg mixture into skillet. Cook about 1 minute or until mixture starts to cook around edges. Reduce heat to medium-low; cover and cook 3 minutes. Uncover; lift edges to allow uncooked egg mixture to flow to bottom of skillet. Cover; cook an additional 3 to 7 minutes or until set.
  • 4 Spoon mushroom filling over half of omelet. Carefully fold other half of omelet over filling. Cut omelet into 3 pieces; slide each piece onto individual plate. Sprinkle with parsley.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
150
(
Calories from Fat
20),
% Daily Value
Total Fat
2g
2%
(Saturated Fat
0g,
0%
),
Cholesterol
0mg
0%;
Sodium
490mg
490%;
Total Carbohydrate
18g
18%
(Dietary Fiber
1g
1%
  Sugars
9g
9%
),
Protein
14g
14%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
6%;
Calcium
4%;
Iron
15%;
Exchanges:
1 Starch; 1 Other Carbohydrate; 2 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.