The Savory Side of Protein: Onion Mushroom Cheese Omelet
Experts recommend that adults try to consume 30 grams of protein with every meal.
Getting to that magic number 30 can seem daunting…until you realize that in many cases, all you need to do is ‘Just Add Hiland.’ A glass of Hiland Dairy Milk here or a scoop of Hiland Dairy Cottage Cheese there can pump up the protein in a way that’s not only nutritious, but delicious too!
In fact, check out this tasty recipe that packs in over 35 grams of protein. Make is for breakfast. Make it for lunch. Heck, make it for dinner. This recipe is simple, delicious and sure to please your hungry family!
Onion Mushroom Cheese Omelet
- 1 tablespoon Hiland Dairy Butter
- 1/2 medium onion, finely chopped
- 4.4 ounces (125 grams) fresh mushrooms, washed and thinly sliced
- Salt and freshly ground pepper, to taste
- 3 large eggs, lightly beaten
- 1-2 tablespoons Hiland Dairy Shredded Cheddar Cheese (optional)
Melt butter over medium heat in a 9- or 10-inch skillet. Add onions and sauté for 2 to 3 minutes. Add mushrooms and sauté until soft. Remove onions and mushrooms, and place in bowl. Wipe skillet clean with a paper towel. Spray well with nonstick spray. Pour lightly beaten eggs into skillet so that the bottom of the skillet is covered. Cover skillet and cook on low flame. After a minute or two, when the egg begins to set, gently lift the edges of the omelet with a spatula so the uncooked egg in the middle runs to the edges of the pan and cooks. Cover again. If needed, repeat the process of running uncooked egg out of the middle of the omelet.
When the omelet has started to set, place the onions and mushrooms on half of the omelet. Sprinkle the optional cheddar cheese on top of the onions and mushrooms. Carefully fold the other half of the omelet over the filling. Cover skillet. Cook on low for another minute or two, just until the cheese is melted, and serve.
Images are stock photography and not actual photos of recipes. Final results may vary.