Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Whisk together eggs, egg whites, half-and-half, 1/4 t each of the salt and pepper; and nutmeg; set aside. | 2. Heat oil in 10-inch skillet over medium-high heat. | 3. Add mushrooms to pan; sprinkle with remaining 1/4 t each of salt and pepper. | 4. Cook 2 minutes. | 5. Stir in broccoli; cook 2 minutes. | 6. Scrape mushroom mixture into a bowl; set aside. | 7. Place skillet back over medium heat; coat generously with nonstick cooking spray. | 8. When pan is hot, pour in 2/3 cup of the egg mixture. | 9. Sprinkle 1/4 cup of the mushroom mixture and a quarter of the feta down left side of the egg mixture. | 10. Cook for 2 minutes. | 11. Using a rubber spatula, fold right side of egg over mushroom and cheese. | 12. Cook 1 minute. | 13. Carefully slide onto plate; keep warm. | 14. Repeat procedure for remaining 3 omelets. | 15. Mix salad greens with vinaigrette. | 16. Serve alongside omelets. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	4			286.0	1.44	25.12	19.02
egg white	8			137.28	1.9272	28.776	0.4488
half	2	tablespoons		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
nutmeg				-	-	-	-
vegetable oil	1	teaspoon		39.0773	0.0	0.0	4.5333
mushroom	1	cup	chopped	-	-	-	-
broccoli	1	cup	chopped thawed	30.94	6.0424	2.5662	0.3367
feta cheese	1	package	crumbled reduced fat	-	-	-	-
salad green	4	cups		4184.6	72.128	18.62	424.634
red wine vinaigrette	3	tablespoons	reduced fat	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.