Corn and Chive Omelet with Mushroom Filling

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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

Directions

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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