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Fines Herbes & Mushroom Omelets Deluxe

 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
4 ServingsPrep: 30 min. Cook: 15 min.


  • 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
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup 2% milk
  • 1/4 cup shredded Asiago cheese
  • 1/4 teaspoon salt
  • 4 teaspoons butter, divided
  • 8 eggs
  • 1/2 cup water
  • Additional minced fresh herbs, optional


  • 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.

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Fines Herbes & Mushroom Omelets Deluxe (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.