Mushroom & Chive Omelette

Mushroom & Chive Omelette

1 serving | 15 minutes

INGREDIENTS

• 1 tbsp Butter (divided)
• 2 cups Mushrooms (sliced)
• 1 tbsp Chives (chopped)
• 4 Egg

METHOD

1. Heat half of the butter in a pan over medium heat. Add the mushrooms and cook for five to seven minutes until the mushrooms have softened. Add the chives and transfer to a plate to set aside.
2. Whisk the eggs in a small bowl.
3. Heat the remaining butter in the pan. Add the eggs and cook until almost set. Place the mushrooms on one half of the omelette and fold the other half over top. Remove from heat and enjoy!

NOTES

• Leftovers: Refrigerate in an airtight container for up to three days.
• Dairy-Free: Use oil instead of butter.
• Additional Toppings: Add cheese and/or fresh herbs.
• Make it Fluffy: For a fluffier omelette, whisk the eggs with milk or water.
• More Veggies: Add spinach or kale.
• More Flavor: Add garlic, onions, red pepper flakes, hot sauce, and/or salt.

Nutrition Facts ​

(Amount per serving​)

431 calories
31g fat
8g carbs
2g fiber
5g sugar
31g protein
775mg cholesterol
295mg sodium
5mg iron