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Onion Mushroom Cheese Omelette

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Melt Hiland Butter over medium heat in a 9 or 10 inch skillet. Add onions and sauté for 2-3 minutes. Add mushrooms and saute until soft. Remove onions and mushrooms and place in bowl.

Wipe skillet clean with a paper towel. Spray well with non-stick spray.

Pour lightly beaten eggs into skillet so that the whole skillet is covered. Cover the skillet. Cook on low flame.

After a minute or two, when egg begins to set, gently lift the edges of the egg with a spatula so that 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 egg has started to set, place the onions and mushrooms on half of the eggs. Sprinkle the Hiland Cheddar Cheese on top of the onions and mushrooms. Carefully fold the other half of the omelet over the filling. Cover. Cook on low for another minute or two, just until the cheese is melted.

  • 1 tablespoon Hiland Butter
  • 1/2 Onion, medium, finely chopped
  • 125 grams Fresh Mushrooms, washed and thinly sliced
  • Salt and Freshly Ground Pepper, to taste
  • 3 Eggs, large, lightly beaten
  • 1-2 tablespoons Shredded Hiland Mild Cheddar cheese (optional)

Nutrition Facts

Nutritional information may change. Variations may occur due to formula and ingredient changes.

Serving Size: 1
Servings Per Container: 1

Amount Per Serving

Calories 259 Calories from Fat 190
% Daily Value*
Total Fat 21.1g 32%
Saturated Fat 13.3g 66%
Trans Fat 0g 0%
Cholesterol 63mg 21%
Sodium 328mg 14%
Total Potassium 0mg 0%
Total Carbohydrate 5.2g 2%
Dietary Fiber 1.1g 4%
Sugars 2.5g 0%
Protein 35.4g 0%
Vitamin A 13% Vitamin C 34%
Calcium 6% Iron 12%
Vitamin D 0% Phosphorus 0%
Magnesium 0% Thiamin 0%
Folate 0%

Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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