Corn and Chive Omelet with Mushroom Filling

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Filling and Garnish

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


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


  1. 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. 2 In medium bowl, combine all omelet ingredients; mix well.
  3. 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. 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.




Nutrition Information

Recipe Step Photos

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