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Mushroom-Pepper Omelet Recipe

Mushroom-Pepper Omelet

Breakfast: Mushroom-Pepper Omelet

From C&J Nutrition

Notes

  • Use sautéed mushrooms left over from Day 4 dinner.
  • Ingredients

    1. 1 tablespoon olive oil
      1/3 cup chopped red pepper
      1/2 cup sautéed mushrooms (left over from Day 4 dinner)
      1/3 cup garbanzo beans
      1/8 teaspoon salt
      2 eggs

    Directions

    1. Heat 1 teaspoon olive oil in a skillet over medium heat and add red pepper. Sauté for about 5 minutes, or until soft. Add the mushrooms, garbanzo beans, and salt and heat until warmed through, about 2 minutes. Remove from pan.
    2. Whisk together 2 eggs and about 1 tablespoon of water.
    3. Add another 2 teaspoons oil to the pan and pour in egg mixture, swirling the eggs to coat the bottom of the pan and cooking until firm.
    4. Flip egg round over (or leave as is if you like a slightly runnier omelet) to cook other side.
    5. Add the veggie-bean mixture to the egg round and fold in half to create an omelet.

    NUTRIENT TOTALS
    Calories: 360.8
    Protein: 17.7 grams
    Carbohydrates: 16.5 grams
    Dietary Fiber: 6.454 grams
    Total Sugars: 3.431 grams
    Total Fat: 25.6 grams
    Saturated Fat: 5.185 grams
    Sodium: 542 milligrams

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