Mushroom Carrot Omelet

Mushroom Carrot Omelet

  • Prep: 9 min
  • Cook Time: 8 min
  • Total: 17 min
  • Serving: 2
This is a great omelet to serve with a fruit muffin.


  • 1/2 cup sliced mushrooms
  • 1/3 cup shredded carrots
  • 3 tablespoons water
  • 1/4 cup cottage cheese
  • 2/3 cups egg substitute
  • 1/4 teaspoon dried marjoram


  1. In saucepan combine mushrooms, carrots and 2 tablespoons of the wter.
  2. Bring to a boil, then reduce the heat.
  3. Cover and simmer for 3 minutes.
  4. Drain and stir in the cottage cheese.
  5. In small bowl, beat together the egg substitute, the remaining water, and marjoram.
  6. Pour into a preheated 10 inch non stick skillet.
  7. With a spatula lift the edges to allow the uncooked egg mixture to flow underneath.
  8. Cook until the egg mixture is set.
  9. Soon the vegetable and cheese mixture across the center of the omelet and flod the sides of the omelet over the mixture.
  10. Transfer the omelet to a serving plate.

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