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Wild Mushroom and Gruyère Omelets Recipe


Atkins Wild Mushroom and Gruyère Omelets
2.8g
Glucides nets Atkins™
Prep Time:15 Minutes
Style:American
Cook Time:10 Minutes
Phase:Phase 1
Difficulty:Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

22g

Protein

24.6g

Fat

0.6g

Fiber

322.9cal

Calories

calculatorComment sont calculés les glucides nets?

INGREDIENTS

  • 2tablespoonUnsalted Butter Stick
  • 2cup, pieces or slicesMushrooms
  • 0 1/3cup, slicedRed Onions
  • 1tspGarlic
  • 0 1/2tsp, leavesThyme (Dried)
  • 0 1/2tspDijon Mustard
  • 8largeEgg (Whole)
  • 5sprigsParsley
  • 1cup, shreddedGruyere Cheese

DIRECTIONS

This recipe calls for morel or shiitake mushrooms, but you could also use button mushrooms. If you used dried mushrooms, reconstitute them and use half the measurement called for.
 
  1. Melt butter in a small nonstick skillet over medium-high heat; sauté mushrooms, onion, garlic and thyme 4 minutes until tender. Stir in mustard and season with salt and freshly ground black pepper to taste; remove from heat and transfer mushroom mixture to a plate or bowl.
  2. In medium bowl, whisk eggs, 1 tbsp minced parsley and 1/4 cup cheese until mixed.
  3. In same skillet, melt 1/2 tablespoon butter over medium-high heat and add half the egg mixture. Tilt pan or spread eggs to cover bottom of pan. Cook until set, lifting omelet with rubber spatula to allow uncooked egg to flow underneath.
  4. Top omelet with 1/4 cup grated cheese and half the mushroom mixture. Fold filled portion over center of omelet and slip it on to the serving plate. Keep warm.  Repeat with remaining butter, egg mixture, cheese and mushroom mixture. Garnish with parsley sprigs.

Cooking Tip

Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

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