Fines Herbes & Mushroom Omelets Deluxe Recipe

Fines Herbes & Mushroom Omelets Deluxe Recipe photo by Taste of Home

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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

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Fines Herbes & Mushroom Omelets Deluxe Recipe

Prep: 30 min. Cook: 15 min.

Yield: 4 Servings

30 15 45

Ingredients

1 pound sliced baby portobello mushrooms
2 tablespoons butter
1/4 cup white wine
1 teaspoon each minced fresh parsley, tarragon and chives
1/2 teaspoon dried chervil
1/8 teaspoon salt
1/8 teaspoon pepper
ASIAGO SAUCE:
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup 2% milk
1/4 cup shredded Asiago cheese
1/4 teaspoon salt
OMELETS:
4 teaspoons butter, divided
8 eggs
1/2 cup water
Additional minced fresh herbs, optional

Directions

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. Yield: 4 servings.

Nutritional Facts 1 omelet with 1/4 cup sauce equals 388 calories, 29 g fat (15 g saturated fat), 474 mg cholesterol, 522 mg sodium, 12 g carbohydrate, 2 g fiber, 20 g protein.

Originally published as Fines Herbes & Mushroom Omelets Deluxe in Country Woman April/May 2010, p39