Diet
[x] Flexitarian + Omnivore
[O] Vegan
[x] Vegetarian
[x] Pescatarian
[x] Gluten free: Use gluten free bread
[x] Weight Maint: Reduce amount of cheese to get under 300c, or do it open face with just one slice bread.
[x] Keto Diet: High protein to low carb ratio
[O] Mediterranean
[O] Lectin Avoidance: Grains
[O] Oxalate Avoidance: Wheat toasted bread
[x] Purine Avoidance

‘Shroom Omelette Sandwich

A mushroom egg sandwhich

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Course: Breakfast, Lunch

Cuisine: American

Keyword: Breakfast sandwich, Mushroom Omlette Sandwich

Servings:

Calories: 316kcal

Author: Patty

Equipment

Veggie station (cutting board, chefs knice, discard bowl, damp towell)
Small cast iron skillet and spatula
Bowl and whisk for eggs

Ingredients

Eggs

2 t Avocado Oil
1/4 C Mushrooms Small, diced
1 t Psyllium husks Add to egg and whisk in
1 Large Egg Whisked
Salt and Pepper As required

Bred

2 Whole grain bread Toasted
1.25 Oz Cheddar Cheese

Instructions

Bread

Toast two slices of bread. If you want, you can butter them, but I do not.
Meanwhile cut and weigh the cheese into slices.

Omelette

Put small skillet on stove and heat. Add 2t Avocado oil and heat.
Finely chop mushrooms of your choice and add to the hot skillet. Add some salt and ground pepper.
Whisk an egg with psyllium husk, then pour over the mushrooms. Tilt and make sure the egg mixture gets all over the skillet.
Flip, and it is okay if it gets a little crispy brown.
Add 1t oil to small skillet until it is hot. Pour into the skillet and cook on low so it slowly cooks. Add cheese to melt.
Then add the veggie mix into the eggs. Once the eggs seem done on the side touching the heat, flip the omelette once, to cook the top side. Turn off the heat and prep the bread.

Serving

Place the omlette ontop of a cheese slice of bread, add the top slice and cut in half.

Notes

You can make this type of sandwich with most of the omelettes you like. You just need to reduce the amount of the veggies and pay attention to how it all holds together. Also, since I treat this sandwich as “on the go” it is important that it not only is cohesive, but cooked well so there is no leaking. I tend to cook the eggs and veggies very well, not the creamy omelet that I usually make.

This is a great way to use up pantry or counter food starting to go bad. Onions, shallots, garlic, jalapeno, ginger, you name it. Just make a pretty dry omelette out of the food to turn into a sandwich.

Nutrition