|Nutritional Guidelines (per serving)|
|Servings: Two omelettes (2 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||29%|
|Saturated Fat 9g||45%|
|Total Carbohydrate 12g||5%|
|Dietary Fiber 5g||17%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Got leeks? Eat them for breakfast! This easy vegetarian mushroom and leek omelet recipe is a quick way to get some veggies along with your morning eggs, and the leeks impart a rustic, earthy flavor that goes well with the eggs. An easy vegetarian omelet is a quick vegetarian breakfast for any day of the week.
Whisk together the eggs, salt, and pepper until well beaten.
In a large skillet or frying pan, cook the leeks, onion, and mushrooms in butter or margarine for about 3 to five minutes or until onions are soft. Add vegetables to eggs.
Pour half the eggs and veggies into the skillet and cook until done, folding in half just before finished. Repeat with the other half of the mixture.