Mushroom Omelette with Green Sauce

Name: Mushroom Omelette with Green Sauce
Prep time: 65 min
Cook time: 35 min
Yield: 4
Cuisine: Mexicana
Ingredients: water, for the sauce; 8 tomatillos, for the sauce; 4 árbol chiles, fresh and without stem, for the sauce; 1 clove garlic, for the sauce; 1 tablespoon fresh cilantro, for the sauce; 2 allspice berries, for the sauce; 1 tablespoon onion powder, for the sauce; 1/4 cups chicken broth, for the sauce; salt; 2 tablespoons vegetable oil; 1 clove garlic, finely chopped, for the filling; 2 cups white mushroom, sliced, for the filling; 2 cups Poblano chile strips, for the filling; tablespoons epazote, finely chopped; 8 eggs; cooking spray; epazote, for decoration

Sophia Rivera

Prepare a healthy and tasty breakfast with this Mushroom Omelette with Green Sauce, low in calories and with a spicy touch. For this Mushroom Omelette with Green Sauce, you will also need poblano strips.

This Mushroom Omelette with Green Sauce is a perfect option to start a keto diet, as it has the perfect amounts of calories and is low in carbohydrates. Moreover, it is not only perfect to include in a keto menu, but also an easy recipe to prepare at any time. Each serving of this Mushroom Omelette with Green Sauce has 203.7 calories.

Reviewed by Editorial Team of Kiwilimón

Published: 07-01-2019

Preparation

30 mins

35 mins

Low

For the sauce, boil the tomatoes and chilies in a pot with water until they change color. Drain and blend with the garlic, cilantro, allspice, onion powder, chicken broth, and salt until you get a smooth sauce. In a pot over medium heat, heat a teaspoon of oil and fry the sauce for 10 minutes and set aside. For the filling, in a skillet over medium heat, cook the chopped garlic with a teaspoon of oil until it is shiny, add the mushrooms and cook for a few minutes, then add the poblano pepper, epazote, and season with salt and pepper to taste. Set aside. For the omelette, beat the eggs in a bowl with a little salt and pepper. Heat a non-stick skillet over medium heat and spray a little cooking oil. Pour some 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 drizzle with sauce, decorating with fresh epazote.