Low carb Omelette
5 or 6 Mushrooms sliced
1/3 cup of freshly grated Cheddar cheese
1 Tbsp freshly grated Parmesan Cheese
a little bit of parsley- finely chopped (optional)
Salt and pepper
Sautee the mushroom in some olive oil and garlic
BEAT eggs, salt, and pepper in small bowl until blended.
HEAT butter in 7 to 10-inch nonstick omelet pan or skillet over medium-high heat until hot.
Pour the eggs mixture, let it cook for few min then add mushrooms, parsley, and cheddar cheese. Once the omelette is ready, place in the serving dish and add the parmesan cheese.
Serve with veggies of choice! Here it was served with asparagus sauteed in garlic and olive oil and olives!
Pairs Well With
You can have this as breakfast for dinner when you don't feel like cooking a huge dinner