Omelet with Parsley, Mushrooms and Feta
Total time: 15 minutes
The feta I buy is in small cubes, covered in olive oil. The weight of the cheese was about 6oz (200gr). I used 3 cubes in each omelet, which would be about a tablespoon each, or 1oz (30gr); just for a bit of sharp flavor. My parsley is perfect right now; lush and green and full of flavor!
Ingredients:
- 2oz mushrooms any interesting variety, 62.5gr, 2.2oz
- 5 - 6 stems fresh parsley substitute 2 tbs dried
- 1oz feta cheese, 30gr, 1oz
- 4 eggs, 260gr, 9oz
- 4 tsp olive oil, 18gr, .64oz
Instructions:
- Remove parsley leaves from stem and leave whole. Divide into 2 piles and set aside.
- Clean mushrooms (using brush - do NOT wash) and slice thickly.
- Heat 2 tsp oil in medium nonstick skillet. Add mushrooms and sauté until golden brown, about 10 minutes.
- Remove from pan and divide in 2.
- In a medium bowl beat 2 eggs well with a wire whisk. Heat an 8 inch nonstick skillet or omelet pan over medium-high heat.
- Add half of the remaining oil. Add eggs and swirl around to cover bottom of pan.
- When the eggs are almost set lay half of the parsley leaves on half of the omelet.
- Top with half of the mushrooms and half of the feta.
- With a spatula turn other half of omelet on top. Leave in the pan another 20 - 30 seconds to finish cooking, then remove to plate.
- Can be put into 250F (125C) oven to keep warm while you make the other omelet... Or just cover with a lid.
- Repeat for second omelet.
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Nutrition Information Recipe serves 2 Entire Recipe / per serving Calories: 625 / 312.5 Total Carbohydrates: 5 / 2.5 Dietary Fiber: .5 / .25 Total Fat: 50 / 25 Saturated Fat: 15 / 7.5 Cholesterol: 1127 / 563.5 Protein: 39 / 19.5 Calcium: 288 / 144 Sodium: 702 / 351 |
General Technical Details and Disclaimer:
Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/