Fines Herbes Omelet with Wild Mushrooms

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.

Yield: 2 servings (serving size: 1/2 omelet)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 172
  • Calories from fat: 31%
  • Fat: 5.9g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.9g
  • Protein: 20.8g
  • Carbohydrate: 9.5g
  • Fiber: 1.3g
  • Cholesterol: 214mg
  • Iron: 1.6mg
  • Sodium: 584mg
  • Calcium: 112mg

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

Preparation

  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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