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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

Pepper, Mushroom and Goat Cheese Omelet

Source: Chef Michel Nischan

A simple egg recipe with crumbled goat cheese, shiitake mushrooms and red and yellow peppers.

Nutrition Facts

Makes 2 servings
Amount Per Serving

Calories	214.3

Total Carbs	12.8 g

Dietary Fiber	1.4 g

Sugars	3.3 g

Total Fat	14.2 g

Saturated Fat	3.3 g

Unsaturated Fat	2.8 g

Potassium	234.1 mg

Protein	18.1 g

Sodium	269.9 mg

Dietary Exchanges 14.2 Fat, 0.2 Vegetables, 1.1 Meat, 0.9 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

1.0
1 pint fresh shiitake mushrooms 0.25
0 1/4 cup chopped yellow bell peppers 1.0
1 pinch salt 2.0
2 each eggs 4.0
4 each egg whites 1.0
1 tbsp chopped parsley 1.0
1 pinch black pepper 1.0
1 tbsp canola oil 1.5
1 1/2 oz goat cheese 12.0
12 each cooking spray

Directions

Preheat the broiler. Wipe the mushroom caps with a damp paper towel. Set the mushrooms on a small baking sheet, coat lightly with nonstick vegetable-oil spray, and sprinkle with salt.
Broil, gill side down, and about 4 inches from the heat source, for 2 minutes. Turn over and broil for about 2 minutes longer or until lightly browned. Transfer to a cutting board and let cool to the touch. Cut into slices.
In a medium bowl, combine the eggs, egg whites, and half the herbs. Whisk vigorously until well blended and frothy.
Season with salt and pepper to taste.
Heat a 10-inch nonstick skillet over high heat and add the oil. Add the peppers and sauté 2 minutes or until the peppers begin to soften. Immediately pour in the eggs and scatter the mushrooms over them. Rapidly stir with a folding motion for about 2 minutes, concentrating on moving the eggs from the outside of the pan to the center until the omelet begins to set.
Reduce the heat to low and continue stirring and folding for another 2 minutes or until the omelet sets. Remove from the heat and sprinkle the goat cheese evenly over the omelet.
Roll the omelet onto a warmed platter, garnish with the remaining herbs, and serve immediately.