Mushroom omelette
Author: Alex (Caregiver)
INGREDIENTS:**
g Mushrooms, white, raw
g Eggs, chicken, whole, raw
g Cathedral City Mature Cheddar Cheese (HCP added*)
g Butter, unsalted
g Onions, raw
g Oil, olive
g Blueberries
Directions:
Mushroom omelette
- Sauté mushrooms (20g) & onions (30g) in the butter (15g) until soft.
- Add the beaten egg (5g) to the pan and stir constantly.
- When cooked, transfer to a plate, scraping the pan, and top with the cheddar cheese (5g).
Nutrition Information (for entire recipe):
Carbohydrate:
3.29
Calories: 151
Fat:
13.98
Protein:
2.29
Ratio:
2.51:1
Tags:
3:1 ratioVegetarian
*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional
