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Home > Mushroom and zucchini omelette

Mushroom and zucchini omelette

Recipe Information

Servings 1
Preparation Time 5 Minutes
Cook Time 5 Minutes
Total Time 10 Minutes
Difficulty Easy
Main Ingredient Eggs; Zucchini; Mushroom
Category Eggs; Vegetables
Meal Breakfast; Brunch
Type Main Dish
Cuisine American
Cook Method Stove Top
Diet Gluten Free; Low Calorie; Low Carb; High Protein; Vegetarian


  • 3 fresh mushrooms 

  • 1 small to medium zucchini 

  • 1 teaspoon olive oil 

  • 2 extra large eggs 

  • 1 tablespoon onion 

  • 1 clove garlic 



  • Cut the mushrooms and zucchini into thin slices and set aside in a bowl.

  • Chop the onion and mince the garlic clove into small pieces. Add them to the bowl of mushrooms and zucchini.

  • Crack both eggs into the bowl of vegetables, and stir to combine.

  • Grease a large nonstick pan with oil, and place over low heat.

  • Once the pan is heated, pour the egg and vegetable mixture into the pan.

  • Cook until the egg is set (approximately 5 minutes). Serve immediately.


Nutrition (per serving)

  • Calories: 231 cal

  • Total fat: 16g

  • Saturated fat: 4g

  • Monounsaturated fat: 8g

  • Cholesterol: 493mg

  • Sodium: 149mg

  • Potassium: 329mg

  • Carbohydrate: 5g

  • Fiber: <1g

  • Protein: 16g