What you need:
- 2 cups (200 g) sliced mushrooms
- '/4 small onion, sliced thin
- 1 stalk celery, diced fine
- 2 tablespoons (30 ml) olive oil
- 1 clove garlic
- '/2 teaspoon chicken bouillon concentrate
- '/2 teaspoon Splenda
- Salt and pepper
- 4 eggs
- '/2 cup (80 g) shredded Romano cheese
- In your big skillet, start sauteing the mushrooms, onion, and celery in the olive oil. When the mushrooms have changed color and the onion is translucent, add the garlic, chicken bouillon granules, and Splenda, stirring till the bouillon dissolves.
- Let cook for another minute or so. Salt and pepper the mushroom mixture to taste, and remove from skillet.
- Now, in your omelet pan, make 2 omelets, one after the other, according to Dana's Easy Omelet Method, using the mushrooms as filling, with 1/4 cup (40 g) of shredded Romano cheese on top. Cover and cook till cheese melts, fold, and serve.
- (You can keep the first omelet warm long enough to make the second omelet by simply covering the plate with a spare pot lid. For that matter, you can halve this recipe to make one omelet!)
Nutrient breakdown per serving:
- 388 calories
- 30 g fat
- 22 g protein
- 8 g carbohydrate
- 1 g dietary fiber
- 7 g usable carbs.