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Mushroom and red pepper omelet

October 15, 2018 Recipes

Makes two servings


  • ½ cup raw mushroom pieces
  • 2 tbsp onion
  • ¼ cup diced red peppers
  • 2 tsp butter
  • 3 large eggs
  • 1 tsp Worcestershire sauce
  • 2 tbsp whipped cream cheese
  • ¼ tsp black pepper


  1. Dice the mushrooms, onion and red peppers.
  2. Melt one teaspoon of the butter in a skillet over medium heat. Add the mushrooms and onion; sauté five minutes until onion is tender. Stir in diced red pepper. Remove vegetables from skillet and set aside.
  3. Melt the remaining teaspoon of butter in the skillet. Beat the eggs with Worcestershire sauce and cook over medium heat. Cook the omelet evenly by shaking the pan and gently lifting edges to allow uncooked egg to run underneath cooked egg.
  4. When eggs are partially cooked, top with vegetable mixture. Place dollops of whipped cream cheese over vegetables. Continue cooking until eggs are set.
  5. Remove the skillet from heat and fold omelet in half. Sprinkle with pepper. Divide into two portions and serve.

Nutritional facts per serving

Calories 199
Protein 11 g
Carbohydrates 4 g
Fat 15 g
Cholesterol 341 mg
Sodium 276 mg
Potassium 228 mg
Phosphorus 167 mg
Calcium 55 mg
Fiber 0.6 g

Source: DaVita