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Luncheon Omelet Recipe

Serves 4

Per serving: 272 Calories; 17g Fat (52% calories from fat); 13g Protein; 22g Carbohydrate; 281mg Cholesterol; 653mg Sodium


  • 2 tbsp olive oil
  • 6 shiitake mushrooms
  • 4 scallion, minced
  • 12 snap peas (or sugar pea pods)
  • 2 slices sun-dried tomatoes, diced
  • 6 eggs
  • 2 tbsp heavy cream
  • 1 tbsp fresh dill (1/2 tsp dried), minced
  • 2 tbsp sweet butter
  • 2 ounces herbed goat cheese
  • Salt and pepper


1. Heat oil in skillet.
2. Add mushrooms and scallions and saute for 2 mins.
3. Add snap peas and tomatoes.
4. Cook for 3 mins more.
5. Whisk eggs with cream and dill.
6. Melt butter in non-stick omelet pan or skillet.
7. Pour in egg mixture.
8. Spread cheese on eggs.
9. Cook until set.
10. Serve hot.


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Main Ingredient:Egg
Preparation Method:Fry

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