Directions:
- In a large 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 small bowl, whisk the eggs, water, salt and pepper. Add to skillet (mixture should set immediately at edges). As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath.
- When the eggs are set, spoon vegetable mixture over one side and sprinkle with cheese. Fold other side over filling. Remove from the heat.
- In a small saucepan over medium heat, melt butter. Add remaining sauce ingredients; cook and stir for 5 minutes or until heated through. Serve with omelet. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 528.05 Kcal (2211 kJ) | ||
| Calories from fat | 372.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.34g | 64% | |
|---|---|---|---|
| Cholesterol | 426.28mg | 142% | |
| Sodium | 947.46mg | 39% | |
| Potassium | 1013.58mg | 22% | |
| Total Carbs | 10.7g | 4% | |
| Sugars | 3.2g | 13% | |
| Dietary Fiber | 2.43g | 10% | |
| Protein | 31.41g | 63% | |
| Vitamin C | 55.1mg | 92% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 3.7mg | 21% | |
| Calcium | 566.3mg | 57% | |
| Amount Per 100 g | |||
| Calories | 125.89 Kcal (527 kJ) | ||
| Calories from fat | 88.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.85g | 64% | |
|---|---|---|---|
| Cholesterol | 101.63mg | 142% | |
| Sodium | 225.88mg | 39% | |
| Potassium | 241.64mg | 22% | |
| Total Carbs | 2.55g | 4% | |
| Sugars | 0.76g | 13% | |
| Dietary Fiber | 0.58g | 10% | |
| Protein | 7.49g | 63% | |
| Vitamin C | 13.1mg | 92% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 0.9mg | 21% | |
| Calcium | 135mg | 57% | |
* 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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