Mushroom and Swiss Cheese Omelet with Whole Wheat Toast
Fluffy three-egg omelet filled with sautéed mushrooms and melted Swiss cheese, served with whole wheat toast and a side of fresh berries
Mushroom and Swiss Cheese Omelet with Whole Wheat Toast is a breakfast recipe ready in about 22 minutes. Each serving has approximately 550 kcal, 41g protein, 55g carbs, 18g fat. It fits a high-protein and vegetarian diet.
Slice mushrooms and sauté them in 5g of butter over medium heat until golden, about 4 minutes. Season with salt and pepper.
Beat eggs in a bowl with salt and pepper.
Heat remaining 5g butter in an omelet pan over medium-high heat.
Pour beaten eggs into the pan and let cook for 1 minute until edges set.
Add sautéed mushrooms and Swiss cheese to one half of the omelet.
Fold omelet in half and slide onto a plate.
Toast whole wheat bread until golden brown.
Serve omelet with toast and fresh blueberries on the side.