Sophia Rivera

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Recipe of Mushroom Omelette  in Green Sauce

Mushroom Omelette in Green Sauce

30 mins
35 mins
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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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4 portions
  • 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


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.


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


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.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
Jonathan Arellano
04/07/2019 20:18:23
Buenas tardes, ya lo prepare y muy rico solo una duda, este es un platillo cetogenico?

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