Try this Mushroom Masala Omelet recipe, or contribute your own.
Suggest a better descriptionIn a glass measure, lightly beat the eggs with salt and pepper. Over high heat, heat 2 tablespoons oil in a medium size saute pan. Stir in the garlic and before it begins to brown, add the mushrooms. Cook until softened and some of their liquid has been evaporated. Reduce the heat to medium and add the cumin seeds, garam masala, scallions, chili, cilantro and ginger. After about 1 minute, add the tomatoes and salt and pepper to taste. Cook until filling is reduced and tomatoes are soft. Remove from the heat. In an eight inch non stick saute pan, heat 1 tablespoon oil over high heat. Pour in half of the beaten eggs. Cook for 3 or 4 seconds, or until the egg is beginning to form a cooked layer on the bottom of the pan. Spread half the stuffing along the center of the omelet and fold it over. When done, slide the omelet out onto a warmed plate. Repeat with remaining ingredients. Yield: 2 servings Recipe by: Cooking Live Show #CL8991 Posted to MC-Recipe Digest V1 #903 by "Angele and Jon Freeman"
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Serving Size: 1 Serving (1462g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2165 | ||
Calories from Fat: 1452 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 161.3g | 215 % | |
Saturated Fat 41.5g | 207 % | |
Monounsaturated Fat 70.9g | ||
Polyunsanturated Fat 27.4g | ||
Cholesterol 5287.5mg | 1627 % | |
Sodium 2211.7mg | 76 % | |
Potassium 2193.9mg | 58 % | |
Total Carbohydrate 21.6g | 6 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 18.9g | ||
Protein 159.9g | 228 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2165
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