Roman Mushroom Omelet Recipe - Low Carb & Healthy

Low carb recipe for Roman Mushroom Omelet which belongs to the Eggs and Dairy recipe category.

Ingredients Needed

  1. 2 cups (200 g) sliced mushrooms
  2. small onion, sliced thin
  3. 1 stalk celery, diced fine
  4. 2 tablespoons (30 ml) olive oil
  5. 1 clove garlic
  6. teaspoon chicken bouillon granules
  7. teaspoon Splenda
  8. Salt and pepper
  9. 4 eggs
  10. cup (80 g) shredded Romano cheese, divided
  11. cup (80 g) shredded Romano cheese, divided

Cooking Instructions

In your big skillet, start sauteing the mushrooms, onion, and celery in the olive oil.

When the mushrooms have changed color and the onion is translucent, add the garlic, chicken bouillon granules, and Splenda, stirring until the bouillon dissolves.

Let cook for another minute or so.

Add salt and pepper to the mushroom mixture to taste and remove from skillet.

Now, in your omelet pan, make 2 omelets, one after the other, according to Easy Omelet Method (page 82), using the mushrooms as filling and cup (40 g) of shredded Romano cheese per omelet on top.

Cover and cook until the cheese melts, fold, and serve.

(You can keep the first omelet warm long enough to make the second omelet by simply covering the plate with a spare pot lid.

For that matter, you can halve this recipe to make one omelet!)

Serving Yield

2 omelets

Nutrition Information

Each with 22 g protein; 8 g carbohydrate; 1 g dietary fiber; 7 g usable carbs.