Mushroom and Herb Omelet
You can get fancy and use wild mushrooms, but it’s much more economical and equally satisfying to make them with cultivated creminis or white button mushrooms. Whether you use wild mushrooms or cremini or button mushrooms, this omelet is earthy and satisfying.
(Make 1 serves)
Amount Per Serving: 295 Calories, 5 g. Sat Fat, 3 g. Poly Fat, 14 g. Mono Fat, 374 mg. Cholesterol, 5 g. Carbohydrates, 1 g. Dietary Fiber, 179 mg. Sodium (does not include salt to taste), 16 g. Protein.
- 1 Tbsp. of extra virgin olive oil
- 2 oz. of cremini or white mushrooms, trimmed and sliced
- 1/2 tsp. of fresh thyme leaves, coarsely chopped
- 1 large or 2 small garlic cloves
- Salt and freshly ground pepper
- 2 eggs
- 1 Tbsp. of low-fat milk
- 2 tsp. of chopped fresh parsley
- 1 tsp. of chopped fresh chives
- 1 tsp. of freshly grated Parmesan or 2 tsp. of grated Gruyère
- Heat 1 tsp. of oil in 8-inch non-stick frying pan over medium-high heat about 1 min. When the oil is hot, add mushrooms and cook, stirring often, about 3 min until sear and begin to soften and sweat. Add thyme, half of garlic, and salt and pepper to taste, then continue to cook for another couple of minutes, until mushrooms are tender and juicy but have not released too much liquid into pan. Transfer to a bowl.
- In another bowl, beat eggs, milk, salt, pepper, parsley, chives and remaining garlic until frothy.
- Heat 2 tsp. of oil in 8-inch non-stick frying pan again over medium-high heat. Hold your hand an inch or two above the pan, and when it feels hot, pour eggs into the middle of pan, scraping every last bit into the pan with rubber spatula. Swirl pan to distribute eggs evenly over surface. Shake pan gently, tilting it slightly with one hand while lifting up the edges of omelet with spatula in your other hand, to let the eggs run underneath during the first minute or two of cooking.
- When eggs are set on bottom, sprinkle mushrooms and cheese down the middle of egg Next, jerk the pan quickly away from you then back toward you so that omelet folds over onto itself. If you don’t like your omelet runny in the middle, jerk the pan again so that omelet folds over once more. Cook about 1-2 min longer. Tilt the pan and roll omelet out onto a plate and serve.
- Another way to make 2-egg omelet is to flip it over before adding the filling. Do this with the same motion, jerking the pan quickly away from you and then back toward you, but lift your hand slightly as you begin to jerk the pan back toward you. The omelet will flip over onto the other side, like a pancake. Place the filling in the middle. Use spatula to fold one side over, then the other side, and roll the omelet out of the pan.
- Advance preparation: The cooked mushrooms will keep for 4 or 5 days in the refrigerator.
Source : MARTHA ROSE SHULMAN
Recipe Under : 200 to 300 Calories – Dash Diet – Egg – Healthy Breakfast Recipes – Healthy Dinner Recipes – Healthy Recipes – Low Sodium recipes – Lunch – Main Dishes – Stir Fry – Vegetable