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souffle omelette with mushrooms
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5 from 1 vote

Souffle Omelette with Mushrooms

This breakfast souffle is delicious, nutritious, and just what you need for a weekend brunch.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast
Cuisine: French
Keyword: Budget-Friendly, High Protein, Keto, Kid-Friendly, Low-Carb, Quick and Easy, Vegetarian
Servings: 1 people
Calories: 329kcal


  • 1 teaspoon olive oil
  • 1 clove garlic minced
  • 8 ounces mushrooms sliced
  • 1 tablespoon parsley minced
  • 3 large eggs separated
  • 1/4 cup cheddar cheese fat-free, shredded


  • Over medium heat, in a skillet, warm olive oil and sautè the garlic.
  • Add the mushrooms and sautè for 10 minutes. Add the parsley then turn off the heat. Set aside.
  • Whisk the egg yolks, until thick. Next, beat the whites until white and frothy. (We used a blender for the egg whites). Fold the whites into the yolks, add cheese, and salt and pepper.
  • Spray large skillet with nonstick spray. Pour in the egg mixture then cover. Cook until the top and bottom are set. With the help of a spatula, loosen it carefully. Add the mushrooms to the omelette then carefully fold over. Serve hot.


Serving: 1each | Calories: 329kcal | Carbohydrates: 10g | Protein: 31g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 497mg | Sodium: 375mg | Potassium: 903mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1108IU | Vitamin C: 11mg | Calcium: 191mg | Iron: 4mg |
SmartPoints (Freestyle): 9
SmartPoints (Freestyle): 9