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.

  • 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
  • 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.
  • 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.
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