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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Mushroom Omelet

Source: dLife

A delectable breakfast dish of egg baked over bread cubes and topped with cream of mushroom soup.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	249.6

Total Carbs	24.5 g

Dietary Fiber	3.5 g

Sugars	8.8 g

Total Fat	7.5 g

Saturated Fat	3.7 g

Unsaturated Fat	0.3 g

Potassium	66.6 mg

Protein	22.1 g

Sodium	620.5 mg

Dietary Exchanges 7.5 Fat, 0.0 Vegetables, 0.5 Meat, 0.5 Milk, 1.0 Starch, 0.3 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Preheat oven to 350 degrees F. Spray an 8 x 8 inch baking dish with butter flavored cooking spray and evenly arrange the bread cubes at the bottom.
Sprinkle the Cheddar cheese over the top of the bread.
In a medium bowl, whisk together the eggs, 2 1/2 cups milk, and lemon pepper.
Pour the egg mixture over the bread and cheese, cover, and refrigerate for at least an hour.
Uncover and bake at 350 degrees for 35 to 40 minutes.
In a small pot mix together the mushroom soup, remaining 1/2 cup skim milk, parsley flakes, and Parmesan cheese in a saucepan.
Cook over medium heat until mixture is heated through, stirring often.
Divide omelet into 6 separate servings and spoon about 1/4 cup soup mixture over each.