Canadian Cheddar Mushroom Omelette Roll
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 232 |
| pro | 15 g |
| total fat | 16 g |
| sat. fat | 7 g |
| carb | 6 g |
| fibre | 1 g |
| chol | 343 mg |
| sodium | 365 mg |
| % RDI: | - |
| calcium | 18 |
| iron | 14 |
| vit A | 32 |
| vit C | 85 |
| folate | 19 |
Serve with Spinach Salad — Finish with Peaches and Ice Cream.
Ingredients
6 eggs
1/4 cup (50 mL) milk
1/4 tsp (1 mL) salt
2 tsp (10 mL) vegetable_oil
1 sweet red pepper, chopped
2 cups (500 mL) sliced mushrooms
1 tbsp (15 mL) chopped fresh thyme (or 1/2 tsp/2 mL dried)
1/4 tsp (1 mL) pepper
2 green_onions, sliced
2/3 cup shredded Cheddar cheese
Preparation
Line bottom of 13- x 9-inch (3.5 L) metal cake pan with parchment or waxed paper; grease paper and sides of pan. Set aside.
In bowl, whisk together eggs, milk and salt ; pour into prepared pan. Bake in 400°F (200°C) oven for 10 minutes or until centre is firm when touched.
Meanwhile, in nonstick skillet, heat oil over medium-high heat; cook red pepper, mushrooms, thyme and pepper, stirring often, for 5 minutes or until mushroom liquid has evaporated. Stir in onions.
Invert egg onto work surface; peel off paper. Sprinkle with half of the cheese spread mushroom mixture over top. Starting at narrow end, roll up jelly roll-style.
Return omelette roll to cake pan; sprinkle with remaining cheese. Broil for 3 to 5 minutes or until cheese is bubbly. Slice crosswise to serve.
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