Breakfast · French
Mushroom and Herb Omelet
Beaten eggs barely set, with mushrooms pan-fried separately so the omelet does not get soggy.
- per serving
- 364 kcal
- Protein
- 24 g
- Total time
- 20 min
- Makes
- 1 serving
- Low carb
- Vegetarian
Instructions
Slice the 120 g of mushrooms and the 30 g of onion. Chop the 8 g of parsley. Beat the 165 g of egg without shells with the parsley.
Heat 6 g of the 10 g of oil in a 20 cm nonstick skillet. Cook the onion and mushrooms for 7 minutes over medium-high heat, until their liquid has evaporated; set aside.
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