Wild Mushroom Omelet

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Use a mix of seasonal varieties or your favorite mushrooms to fill this classic French-style omelet. If your pan becomes too hot and the eggs begin to set too quickly, simply lift the pan off the heat to slow the cooking as you stir. Garnish with fresh flat-leaf parsley sprigs for a pretty presentation, and serve with fresh fruit.

Yield:

2 servings (serving size: 1 omelet)

Recipe from

Nutritional Information

Calories 210
Fat 15.7 g
Satfat 6.7 g
Monofat 5.3 g
Polyfat 1.6 g
Protein 13.7 g
Carbohydrate 4.1 g
Fiber 0.3 g
Cholesterol 438 mg
Iron 2.2 mg
Sodium 588 mg
Calcium 67 mg

Ingredients

2 tablespoons finely chopped shallots
2 tablespoons water
2 ounces wild mushrooms, coarsely chopped
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon fresh lemon juice
1/8 teaspoon salt
1 tablespoon butter, divided
4 large eggs, divided
1/4 teaspoon salt, divided
1/8 teaspoon ground white pepper, divided

Preparation

1. Combine first 3 ingredients in a small skillet over medium-high heat; bring to a simmer. Cook 3 minutes or until water evaporates and mushrooms are tender, stirring occasionally. Remove from heat. Stir in chopped parsley, lemon juice, and 1/8 teaspoon salt.

2. Melt 1 1/2 teaspoons butter in an 8-inch skillet over medium-high heat. Place 2 eggs in a small bowl. Add 1/8 teaspoon salt and a dash of pepper, stirring with a whisk until eggs are frothy. Pour egg mixture into pan, and stir briskly with a heatproof spatula for about 10 seconds or until egg starts to thicken. Quickly pull the egg that sets at sides of the pan to the center with the spatula, tipping the pan to pour uncooked egg to the sides. Continue this procedure for 10 to 15 seconds or until almost no runny egg remains. Remove pan from heat; arrange half of mushroom mixture (about 1 1/2 tablespoons) over omelet in pan. Run spatula around the edges and under omelet to loosen it from the pan. To fold the omelet, hold the pan handle with one hand and tip the pan away from you. Give the handle a sharp tap with your other hand so the top edge of the omelet flips over, or fold the edge over with a fork. Slide the omelet from the pan onto a plate, rolling it as it slides, so it lands folded in three with the seam underneath. Tuck in the sides of the omelet to neaten it. Repeat procedure with remaining 1 1/2 teaspoons butter, 2 eggs, 1/8 teaspoon salt, dash of pepper, and 1 1/2 tablespoons mushroom mixture.

Note:

May 2009