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Sweet Garlic, Mushroom and Mozzarella Omelet for One

Prep Time15 mins
Cook Time17 mins
Total Time32 mins
Servings: 1 serving
Author: Amanda Formaro


  • 4-5 cloves garlic
  • 1 teaspoon extra virgin olive oil divided
  • 2 oz. mushrooms use cremini, shiitake, or any other favorite
  • 2 eggs beaten with 1/2 teaspoon water
  • Fresh ground black pepper
  • 1/2 teaspoon chopped fresh chives
  • 1/4 cup 1 oz. Sargento┬« Shredded Reduced Sodium Mozzarella Cheese


  • Preheat oven to 350┬░F.
  • Using a sharp knife, cut the ends off of the garlic. Drizzle with about 1/2 teaspoon olive oil and wrap the garlic in aluminum foil. Roast in the oven 30 minutes, or until the garlic is sweet and tender. Remove from the oven; allow to cool, then gently squeeze garlic from individual cloves. Set aside.
  • Cut mushrooms into bite-size pieces; toss with about 1/4 tsp. oil and place on cookie sheet. Roast in oven 10-12 minutes. Remove and set aside.
  • Beat eggs and water, and season with a few grinds of pepper. Add chives and stir.
  • In small cast iron skillet (4-5"), heat remaining oil over medium heat. Add eggs, and stir until the eggs just start to form. Sprinkle with garlic, mushrooms and cheese; place in oven and bake until firm, 4 to 5 minutes.
  • Loosen the bottom and edges and slide onto a plate. Garnish with chopped chives if desired.


Saturated Fat 6.5 g, Cholesterol 386.4 mg, Sodium 277.0 mg, Potassium 404.7 mg, Carbohydrate 7.7 g, Fiber 1.0 g, Sugars 1.2 g, Protein 22.0 g