Directions:
- In an 8-inch nonstick skillet, saute mushrooms and zucchini in 2 tablespoons butter until tender; remove and keep warm.
- In the same skillet, melt remaining butter.
- In a bowl, beat eggs, water, salt, and pepper.
- Pour into the skillet; cook over medium heat.
- As eggs set, lift edges, letting uncooked portion flow underneath.
- When eggs are nearly set, spoon vegetable mixture over half of the omelet; sprinkle with cheese.
- Fold omelet in half over filling.
- Cover and cook for 1-2 minutes or until cheese is melted.
- Meanwhile, for sauce, melt butter in a small saucepan over medium heat.
- Add remaining ingredients.
- Cook and stir for 5 minutes or until heated through.
- Serve over omelet.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 417.65 Kcal (1749 kJ) | ||
| Calories from fat | 286.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.87g | 49% | |
|---|---|---|---|
| Cholesterol | 393.51mg | 131% | |
| Sodium | 791.21mg | 33% | |
| Potassium | 993.83mg | 21% | |
| Total Carbs | 10.06g | 3% | |
| Sugars | 2.89g | 12% | |
| Dietary Fiber | 3g | 12% | |
| Protein | 26.25g | 53% | |
| Vitamin C | 55.1mg | 92% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 3.7mg | 21% | |
| Calcium | 375.3mg | 38% | |
| Amount Per 100 g | |||
| Calories | 107.49 Kcal (450 kJ) | ||
| Calories from fat | 73.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.2g | 49% | |
|---|---|---|---|
| Cholesterol | 101.27mg | 131% | |
| Sodium | 203.63mg | 33% | |
| Potassium | 255.78mg | 21% | |
| Total Carbs | 2.59g | 3% | |
| Sugars | 0.74g | 12% | |
| Dietary Fiber | 0.77g | 12% | |
| Protein | 6.76g | 53% | |
| Vitamin C | 14.2mg | 92% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 1mg | 21% | |
| Calcium | 96.6mg | 38% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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