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Sara’s Omelet

Makes 12 


  • 1 tablespoon melted soft spread
  • 1 tablespoon extra virgin olive oil
  • 1 onion, finely chopped
  • 10 small mushrooms, finely chopped
  • 1 teaspoon oregano
  • 8 eggs
  • 1 teaspoon water
  • salt and pepper to taste
  • ¾ cup grated gruyere cheese, or reduced-fat cheddar cheese


  1. Preheat the oven to 350 F. 
  2. Warm the soft spread and olive oil in a stovetop (and ovenproof) pan over medium heat.  Add the onion, pepper, and mushrooms.  Cook until the mushrooms have given off water and turned brown and the onions have carmelized, 5 to 10 minutes.
  3. Add the oregano.
  4. Whisk the eggs with the water. Add the salt, pepper, and the grated cheese.
  5. Reduce the stovetop heat to low, and stir the eggs into the vegetable mixture.  Once the eggs begin to set, transfer the pan to the oven and cook until the eggs set, 10 to 15 minutes.