Photo: Andrew Ridley
Mushroom Omelette with Fontina and Thyme
8 ingredients
Serves 2.
openrecipes
The earthy flavors of mushroom, thyme and fontina cheese make a wonderful combination in an omelette. Serve with thick slices of artisan bread, brushed with extra-virgin olive oil and toasted under the broiler.
Estimated Nutrition (whole recipe, rough)
369
Calories
16g
Protein
32g
Fat
6g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 Tbs. unsalted butter
- 1/4 lb. white or cremini mushrooms, sliced
- 3/4 tsp. minced fresh thyme
- Kosher salt, to taste, plus 1/4 tsp.
- Freshly ground pepper, to taste
- 4 eggs
- 2 Tbs. heavy cream
- 1/2 cup shredded fontina cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes