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Fines Herbes Omelet with Wild Mushrooms

Yield 2 servings (serving size: 1/2 omelet)
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.


  • 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

Nutrition 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

How to Make It

  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.