Mushroom Omelette Sandwich
- U Serves 1 Person
- P Prep: 00:03
- P Cook: 00:05
Nutritional Facts
per 1 serving size (Recipe makes 1 servings)
Amount Per Serving
Calories 190
Calories from Fat 19
% Daily Values*
Total Fat 2.09
3.22%
Saturated Fat 0.02
0.10%
Polyunsaturated Fat 0.56
Monounsaturated Fat 0.02
Cholesterol 0.00
0.00%
Sodium 412.00
17.17%
Potassium 398.00
Total Carbohydrate 27.07
9.02%
Dietary Fiber 6.50
26.00%
Sugars 3.99
Protein 17.45
Vitamin A 17.00%
Vitamin C 12.00%
Calcium 5.00%
Iron 17.00%
* Nutritional Values are estimated and may vary
³ Description
Baby Portobello Mushroom Egg-white Omelette cooked in coconut oil, paired with spinach and onion on a toasted Arnold Flax and Fiber Sandwich Thin coated with Sun-dried tomato and basil hummus.
² Ingredients
- 2 medium slice (1/4" thick) Tomatoes
- 1 tbsp chopped Onions
- 2 serving (serving = 3 tbsp) Egg Beaters 100% Liquid Egg Whites
- 1/2 serving (serving = 2 tbsp) Trader Joe's Sun-Dried Tomato and Basil Hummus
- 1 serving (serving = 1 roll) Arnold 100% Whole Wheat Flax & Fiber Sandwich Thins
- 1/2 serving (serving = 5 medium) ShopRite Baby Bella Mushrooms
q Directions
Spread hummus on sandwich thin and toast in toaster oven for one minute.
While that is toasting coat skillet with coconut oil spray and cook egg whites mixed with onion and mushrooms.
Layer spinach on bottom half of sandwich thin, followed by the omelette, and then top with sliced tomato. Finish with top half of sandwich thin bread.
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