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Servings: 2

Weight Watcher Smart Points: 16

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 15 Minutes


  • 6 eggs, beaten
  • ½ cup coarsely grated mild cheddar cheese
  • 8 ounces mixed mushrooms (cremini, Portobello, shitakes), finely sliced
  • Olive oil
  • 1 bunch ramps, trimmed of their root, white and green parts cut into 1-inch pieces
  • Sea salt


  1. Heat 2 tablespoons of olive oil in a medium non-stick skillet over high heat
  2. Add the mushrooms and sauté, stirring occasionally, until they’ve released their moisture and begun to deeply brown, about 6-8 minutes
  3. Stir in the ramps and cook for another 2 minutes, until the greens are very wilted and the whites are al dente
  4. Set aside
  5. Wipe out the skillet and return to medium heat
  6. Add 1 tablespoon of olive oil and swirl it to coat the pan
  7. Pour in half the egg mixture
  8. Using a spatula or fork slowly scramble the eggs – waiting for large curds to form on the bottom before redistributing into an even layer
  9. When there is only a slight layer of uncooked egg, sprinkle half the omelet with half the mushroom mixture and top with half the cheese
  10. Slide your spatula around the edges to loosen the omelet
  11. Tilt the pan and tap it against the stove or counter top to loosen even more
  12. Tilting the pan, slide the naked side of the omelet towards you and gently fold in half to sandwich the filling side
  13. Place a plate over the pan and invert the omelet onto it
  14. Repeat with the remaining ingredients
  15. Serve alongside mixed greens and/or skillet home fries.

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