Melt butter over medium heat in a 9" or 10" skillet. Add mushrooms and saute until soft. Remove mushrooms and keep warm. Wipe skillet clean with a paper towel and set aside.
Beat eggs and milk together with a whisk. Add onion, dill and parsley and mix well. Make sure yolks are well mixed with the whites.
Heat olive oil in skillet over medium heat. When it's hot, add egg mixture (beat it a bit again just before adding). After a minute or two, when egg begins to set, lift edges with a spatula and let the liquid part run underneath. Keep doing this until the omelette is mostly set. Reduce the heat to medium low if you think the egg is cooking too quickly.
Drain cooked mushrooms and place them on one half of the omelette. Sprinkle shredded cheddar over the mushrooms and carefully fold the omelette over the filling. Reduce heat to low and continue cooking until cheese is melted.
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|Serving Size: 1 Serving (512g)|
|Recipe Makes: 2|
|Calories from Fat: 749 (63%)|
|Amt Per Serving||% DV|
|Total Fat 83.3g||111 %|
|Saturated Fat 28.2g||141 %|
|Monounsaturated Fat 31.3g|
|Polyunsanturated Fat 10.7g|
|Cholesterol 3195mg||983 %|
|Sodium 1163.1mg||40 %|
|Potassium 1304.5mg||34 %|
|Total Carbohydrate 9.1g||3 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 8g|
|Protein 100.6g||144 %|
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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: 1183
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