Mushroom, Crab and Dill Omelet

This is my favorite omelet. I love crab (you could also substitute shrimp), and the combination of savory sauteed mushrooms with the sweet seafood is irresistible. Using all egg whites and no yolks eliminates the fat and makes this a perfectly safe breakfast. The dill (like most herbs!) is even a digestive aid. And don't forget the French or sourdough toast for serving - that provides your soluble fiber foundation.

Makes 1 Serving, easily doubled or tripled

2 organic egg whites
1/4 teaspoon dillweed
2/3 cup finely chopped fresh mushrooms
1 tablespoon finely chopped fresh onion
2 tablespoons crab meat

French or sourdough toast for serving

In a small bowl combine egg whites with dill, whisking until lightly frothy.In a small nonstick skillet sprayed with cooking oil saute the mushrooms and onions until tender and liquid from mushrooms evaporates. Transfer mushrooms and onions to a small bowl and mix with crab meat.

Wipe clean the skillet with a paper towel, spray with cooking oil, and heat over medium. Add egg mixture and immediately top with filling ingredients, forming a narrow line of filling across the center of the omelet. When edges of the omelette are slightly crisp, carefully roll omelet up from one side with a rubber spatula to completely enclose filling, turn omelet over, and cook on other side for an additional 1-2 minutes. Serve immediately with the toast.

All recipes included in Eating for Irritable Bowel Syndrome have a nutritional analysis per serving of calories, protein, percentage of calories from protein, carbohydrates, percentage of calories from carbohydrates, total fat, percentage of calories from fat, saturated fat, cholesterol, sodium, and total dietary fiber. (Analysis provided by NutriBase Nutrition Manager software.)

All content is copyrighted by Heather Van Vorous and MAY NOT BE REPRODUCED without permission.

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