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Recipe Details:
This loaded with mushrooms omelet is diabetic-friendly and a simply delightful breakfast dish!
Step 1 Grease a frying pan with vegetable oil and heat over medium heat. Then put mushrooms, garlic, and scallions in the pan. Cook, stirring occasionally, until the liquid evaporates and the mushrooms become soft. Put the mushrooms on a plate and wipe the pan with a paper towel. Step 2 In a bowl, beat the eggs and add herbes de provence seasoning, salt and pepper. Step 3 Heat a frying pan and pour ½ tsp. of olive oil. Add half of the egg mixture into the pan, stir and leave the omelet for 1 minute, without interfering, so that it grabs well. Step 4 On one side of the omelet, place half the mushroom mixture and the chopped mozzarella. Cook an omelet with mushrooms and cheese until the cheese is melted. Step 5 Fold the omelet in half with a spatula, to cover the mushroom filling. Put the ready omelet with mushrooms and cheese on a plate. Step 6 Fry another omelet with mushrooms and cheese in the same way. Step 7 Sprinkle the ready omelet with the chopped tomatoes, grated Parmesan cheese, basil, and parsley. Serve and enjoy!
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