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Mushroom Omelet Blues
Source: dLife

A bleu cheese omelet with sauteed mushrooms.

Prep Time: 4 minutes
Cook Time: 6 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 2 servings
Amount Per Serving
Calories 184.2
Total Carbs 4.0 g
Dietary Fiber 0.6 g
Sugars 2.5 g
Total Fat 9.4 g
Saturated Fat 4.0 g
Unsaturated Fat 2.3 g
Potassium 305.7 mg
Protein 20.5 g
Sodium 513.6 mg
Dietary Exchanges
1 1/2 Fat , 1 Vegetables , 1/2 Fruits , 1 Meat , 2 1/2 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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6 oz  fresh mushroom slices
1 pinch  salt
0.125 tsp  black pepper
0.3333 cup  fresh chopped green onion
1 cup  liquid egg substitute
0 1/4 cup  crumbled blue cheese
2 each  cooking spray
  1. Place a small pan over medium-high heat until hot , coated with nonstick cooking spray. Add mushrooms, salt, and pepper. Coat the mushrooms with more nonstick spray and cook until soft (about 4 minutes), stirring frequently.
  2. Add the onions and cook for another minute, then set the skillet aside.
  3. Place another small pan over medium heat until hot. Coat with the nonstick cooking spray, then add the egg substitute and cook without stirring for 1 minute. Using a rubber spatula, lift up the edges to allow the uncooked mixture to run underneath.
  4. Cook 1-2 minutes longer or until the eggs are nearly set. They will begin to puff up slightly.
  5. Spoon the mushroom mixture on one half of the omelet. Sprinkle the cheese over the mushrooms evenly and then use the spatula to fold the omelet over the mushrooms and cheese. Cut in half and serve.

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