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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 Blues

Source: dLife

A bleu cheese omelet with sauteed mushrooms.

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 9.4 Fat, 0.5 Vegetables, 0.4 Fruits, 0.5 Meat, 2.1 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

6.0
6 oz fresh mushroom slices 1.0
1 pinch salt 0.125
0.125 tsp black pepper 0.3333
0.3333 cup fresh chopped green onion 1.0
1 cup liquid egg substitute 0.25
0 1/4 cup crumbled blue cheese 2.0
2 each cooking spray

Directions

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.
Add the onions and cook for another minute, then set the skillet aside.
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.
Cook 1-2 minutes longer or until the eggs are nearly set. They will begin to puff up slightly.
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.