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Sophia

Sophia Rivera

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Recipe of Mushroom Omelette  in Green Sauce
Recipe

Omelette con Champiñones en Salsa Verde

30 min
35 min
Easy
179
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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 servings
  • enough of Water for the sauce
  • 8 pieces of green tomato for the sauce
  • 4 pieces of Chile de árbol pepper fresh and without the stem, for the sauce
  • 1 clove of garlic for the sauce
  • 1 tablespoon of fresh coriander for the sauce
  • 2 pieces of allspices for the sauce
  • 1 tablespoon of onion powder for the sauce
  • 1/4 of Cup of chicken soup for the sauce
  • enough of Salt
  • 2 spoonfuls of vegetable oil
  • 1 clove of McCormick® Powder Garlic Finely chopped, for the filling
  • 2 cups of fresh mushroom filleted, for the filling
  • 2 cups of rajas poblanas for the the filling
  • spoonfuls of epazote finely chopped
  • 8 pieces of egg
  • enough of spray oil
  • enough of epazote to decorate

    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.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    143
    kcal
    7.1%
    Carbohydrates
    14.8
    g
    4.9%
    Proteins
    6.1
    g
    12%
    Lipids
    8.4
    g
    13%
    Fiber
    4.7
    g
    9.4%
    Sugar
    7.1
    g
    7.9%
    Cholesterol
    0.5
    mg
    0.2%
    Esha
    Rate this tip
    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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