Fines Herbes Omelet with Wild Mushrooms

Cooking Light
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.
2 servings (serving size: 1/2 omelet)


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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


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.

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.

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.

Created date

September 2007

Nutritional Information

Calories 172
Caloriesfromfat 31 %
Fat 5.9 g
Satfat 1.9 g
Monofat 2 g
Polyfat 0.9 g
Protein 20.8 g
Carbohydrate 9.5 g
Fiber 1.3 g
Cholesterol 214 mg
Iron 1.6 mg
Sodium 584 mg
Calcium 112 mg