FINES HERBES & MUSHROOM OMELETS DELUXE
The subtle blend of fine herbs doesn't overtake other flavors in these omelets-it enhances them. Garnish with extra herbs or shredded Asiago cheese for a special breakfast, lunch or dinner.-Lee Lockwood, Maybrook, New York
Provided by Taste of Home
Time 45m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- In a large skillet, saute mushrooms in butter until tender. Add wine, stirring to loosen browned bits from pan. Stir in the herbs, salt and pepper. Remove from the heat; set aside. , In a small saucepan, melt butter; stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cheese and salt. Keep warm., In a small nonstick skillet, melt 1 teaspoon butter over medium-high heat. Whisk eggs and water until blended. Add 2/3 cup egg mixture to skillet (mixture should set immediately at edges). , As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon 1/2 cup mushroom mixture on one side; fold other side over filling. Slide omelet onto a plate; top with 1/4 cup sauce. Sprinkle with additional herbs if desired. Repeat.
Nutrition Facts : Calories 388 calories, Fat 29g fat (15g saturated fat), Cholesterol 474mg cholesterol, Sodium 522mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 2g fiber), Protein 20g protein.
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Sikandar Khattak
[email protected]This omelet is a must-try for mushroom lovers.
skye saliba
[email protected]This omelet is a great way to start your day.
Sheikh haider kaml Sheikh haider
[email protected]I love the combination of mushrooms, herbs, and cheese in this omelet. It's a perfect savory breakfast.
Salar Ahmed
[email protected]This is my go-to omelet recipe. It's so easy to make and it's always delicious.
Abideen Modinat
[email protected]I've made this omelet for breakfast, lunch, and dinner, and it's always a hit.
PaGal LaRka
[email protected]This omelet is also great served with a side of fresh fruit or a salad.
Torri Branham
[email protected]I like to add a little bit of Dijon mustard to the eggs before I cook them. It adds a nice tangy flavor.
Smart King
[email protected]This omelet is a great way to use up leftover herbs. I usually use a combination of parsley, chives, and thyme.
Alacahew shitahun
[email protected]I love that this omelet can be made with any type of mushrooms. I've made it with shiitake, oyster, cremini, and even chanterelle mushrooms, and they all work well.
Crispen Mupakaviri
[email protected]This omelet is a great option for a quick and easy lunch. I usually make it with whatever vegetables I have on hand.
Kai Lee
[email protected]I'm not a big fan of mushrooms, but I really enjoyed this omelet. The herbs and cheese helped to balance out the flavor of the mushrooms.
Martin Corona
[email protected]This omelet is a great way to get your kids to eat their vegetables. My kids loved the mushrooms and the cheese, and they didn't even notice the spinach.
guest 1
[email protected]I made this for breakfast this morning and it was so good! I used a variety of mushrooms, including shiitake, oyster, and cremini, and they all worked well together. The herbs and cheese added a lot of flavor.
Nikki M
[email protected]This omelet is a great way to use up leftover mushrooms. I also added some chopped spinach and it was delicious.
Blessing Otitigbe
[email protected]I've made this omelet several times and it's always a hit. It's so easy to make and it's always delicious. I love that I can use whatever mushrooms I have on hand.
Violetvalk ieie
[email protected]This omelet was a delightful surprise! The combination of mushrooms, herbs, and cheese was perfect, and the eggs were cooked to perfection. I will definitely be making this again.