8 eggs, large
½ cup emmental cheese, or gruyere cheese, grated
3 tbsp parsley, finely chopped
3 tbsp unsalted butter
2 cups portobello mushrooms, medium diced and sauteed
salt and ground black pepper, to taste
In a large mixing bowl, add the eggs and parsley. Season with salt and pepper, then whisk until evenly combined and no whites are present.
Melt the butter in a wide skillet over medium-high heat.
Pour 1 cup egg mixture into the pan and cook, stirring until eggs are almost set, then reduce to medium heat.
Sprinkle roughly 3 tablespoons of mushrooms at the middle of the eggs, followed by roughly 2 tablespoons of cheese.
Continue cooking the omelette until set.
Carefully fold one end of the omelet towards the other end.
Flip the skillet towards the plate to slide the omelette over and serve!
Sugar: 5g
:
Calcium: 602mg
Calories: 572kcal
Carbohydrates: 12g
Cholesterol: 645mg
Fat: 45g
Fiber: 5g
Iron: 6mg
Potassium: 724mg
Protein: 33g
Saturated Fat: 23g
Sodium: 983mg
Vitamin A: 2632IU
Vitamin C: 3mg
