Sophia Rivera

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Sophia Rivera

Mushroom Omelette in Green Sauce

Name: Mushroom Omelette in Green Sauce
Prep time: 65 min
Cook time: 65 min
Yield: 4
Cuisine: Mexicana
Ingredients: enough Water, for the sauce; 8 green tomatoes, for the sauce; 4 chile de árbol peppers, fresh and without the stem, for the sauce; 1 clove garlic, for the sauce; 1 tablespoon fresh coriander, for the sauce; 2 allspices, for the sauce; 1 tablespoon onion powder, for the sauce; 1/4 cups chicken soup, for the sauce; enough salt; 2 tablespoons vegetal oil; 1 clove garlic, Finely chopped, for the filling; 2 cups fresh mushroom, filleted, for the filling; 2 cups rajas poblanas, for the the filling; tablespoons epazote, finely chopped; 8 eggs; enough spray oil; enough epazote, to decorate

30 mins

35 mins

Low

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Sophia Rivera

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Prepare a healthy and rich breakfast with this Omelette with Mushrooms in Green Sauce, low in calories and with a spicy touch. For this Omelette with Mushrooms in Green Sauce you will also need strips of chile poblanas. This Omelette with Mushrooms in Green Sauce is a perfect choice to start a keto diet, since it has the perfect amounts of calories and is low in carbohydrates. In addition, not only is it perfect to include in a keto menu, it is also an easy recipe to prepare at any time. Each serving of this Mushroom Omelette in Green Sauce has 203.7 calories.

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Ingredients

4 portions

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Preparation

For the sauce, boil the tomatoes and chilies in a pot with boiling water until they change color. Drain and blend with garlic, cilantro, allspice, onion powder, chicken broth and salt until a smooth sauce is obtained.

In a saucepan over medium heat, heat a teaspoon of oil and fry the sauce for 10 minutes and reserve.

For the filling, in a pan over medium heat cook the garlic with a teaspoon of oil until it is bright, add the mushrooms and cook a few minutes, add the poblano pepper, the epazote and season with salt and pepper to your taste. Reserve.

For the omellete, beat the eggs in a bowl with a little salt and pepper. Heat a Teflon pan over medium heat with a little cooking spray. Pour a little of the egg mixture, cook for 5 minutes until cooked and repeat until you have 4 omelettes.

Fill each omelette with the mushrooms, serve on a plate and sauté, decorate with fresh epazote.

PRESENTATION

Serve the omelet with the green sauce and fresh epazote leaves.

TIPS

In the ketogenic diet, a raw onion is not allowed to be cooked because it is higher in sugar, however, you can use onion powder to prepare your dishes.