Diabetes Breakfast Menu
Mushroom Omelets (serves 2)
180g fresh wild mushrooms* thinly sliced
2 scallions, thinly sliced (only use white part only)
¼ teaspoon fines mixed herbs
1 tablespoon Parsley, chopped
1 tablespoon Olive oil
240ml liquid egg substitute
2 sprigs flat leaf parsley for garnish
Pinch of pepper to taste
*You can use mushrooms such as shiitake, portobello, chanterelles, button mushrooms, or a combination of all.
- Lightly oil a nonstick small skillet or omelet pan until heated through. Then add mushrooms and scallions until they are just cooked through. Add in mixed herbs, parsley, and pepper. Remove from heat and keep warm.
- Using the same nonstick skillet or pan lightly oil it and add half of the egg mixture. Cook over medium heat, until golden brown on both sides.
- Using a slotted spoon, drain off any liquid from the mushroom. Spoon half of the mushroom into the omelet and fold in half.
- Repeat step 1-3.
- Garnish with parsley sprig to serve.
85 calories (4% calories from fat)
0.2g saturated fat
1g dietary fiber
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