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

Fines Herbes & Mushroom Omelets Deluxe Recipe

Publisher Photo
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
TOTAL TIME: Prep: 30 min. Cook: 15 min.
MAKES:4 servings
TOTAL TIME: Prep: 30 min. Cook: 15 min.
MAKES: 4 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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).
  4. 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.
Originally published as Fines Herbes & Mushroom Omelets Deluxe in Country Woman April/May 2010, p39

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.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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