Low Carb Mushroom Swiss Omelet

Recipe by SeriousMoms
READY IN: 10mins
SERVES: 1
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash, dry, and thinly slice the musrhooms.
  • Saute the mushrooms in 1 tablespoon of butter in a frying pan, until tender. Remove from pan and set aside.
  • Crack the eggs and whisk them together in a small bowl with a wire whisk, add sea salt (do not over-whisk, omelet will be tough).
  • Melt 3 tablespoons of butter in frying pan over medium heat, and then add the egg mixture. Tip the pan so that the eggs will coat the entire pan.
  • Cook eggs until the underside is lightly browned, and then scatter mushrooms and grated swiss over the top.
  • Lift one side with a spatula and fold the omelet in half. Reduce heat and cook for about 30 more seconds so that the inside of the omelet will cook.
  • Use a spatula to slide the omelet onto a plate and serve!
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