Fines Herbes Omelet with Wild Mushrooms |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Chanterelle or oyster mushrooms would complement this omelet. Chervil is a traditional component of fines herbes; if it's available, add 1/4 teaspoon to the mix. Ingredients:
cooking spray |
3 cups sliced wild or cultivated mushrooms (about 1/2 pound) |
3 tablespoons fat-free milk, divided |
2 tablespoons fat-free sour cream |
2 tablespoons (1 ounce) fat-free cream cheese, softened |
1/4 teaspoon salt, divided |
1/8 teaspoon freshly ground black pepper |
1 tablespoon thinly sliced green onions |
1 teaspoon minced fresh chives |
1 teaspoon minced fresh flat-leaf parsley |
1/4 teaspoon minced fresh tarragon |
4 large egg whites |
2 large eggs |
Directions:
1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add mushrooms to pan; sauté 6 minutes or until moisture evaporates and mushrooms begin to brown. Remove from heat.
2. Combine 1 tablespoon milk, sour cream, cream cheese, 1/8 teaspoon salt, and pepper in a medium bowl; stir well with a whisk. Add mushrooms to milk mixture; stir well. Combine remaining 2 tablespoons milk, remaining 1/8 teaspoon salt, onions, chives, parsley, tarragon, egg whites, and eggs in a bowl; stir well.
3. Heat pan over medium-high heat. Coat pan with cooking spray. Spread egg mixture evenly in pan; cook 3 minutes or until center is set. Top with mushroom mixture. Carefully loosen omelet with a spatula; fold in half. Cut omelet in half.
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