Sour Cream & Onion Omelette

Sour cream and onion is my favorite flavor combo. But when I started learning more about the food I was eating, I discovered that my beloved sour cream and onion chips were not doing me any favors. This omelette recipe curbs my cravings by 110% and is a great low-carb, high-protein and moderate-fat breakfast. For an even lower fat option, use only egg whites and leave out the cheese or swap it for low fat cheese, mozzarella, provolone or laughing cow cream cheese! A couple of simple ingredients can change your average, everyday omelette into something super unique and flavorful. Serving suggestion: English muffin, toast or pan/roasted potatoes!



  • 70 g mushrooms, chopped
  • 8 g spring onions, sliced
  • 1 egg (optional, leave out for low fat version)
  • 80 g egg whites
  • 14 g (2 sprinkles) shredded cheese
  • Garlic powder and salt
  • 30 g light sour cream (this recipe uses Lucerne brand)


  1. Heat a nonstick pan on high and start cooking the mushrooms.
  2. While mushrooms cook, whisk the egg and egg whites together.
  3. If your pan needs it, add a tiny spray of oil, wait 10 seconds and add your egg mix.
  4. Sprinkle chopped spring onions, cheese, garlic powder and salt to taste on top. Cover for 1 minute.
  5. Remove from heat and add to your plate. Dollop sour cream around your omelette.
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