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.

Cynthia Nims
Recipe by Cooking Light October 2007


Recipe Summary

2 servings (serving size: 1/2 omelet)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

172 calories; calories from fat 31%; fat 5.9g; saturated fat 1.9g; mono fat 2g; poly fat 0.9g; protein 20.8g; carbohydrates 9.5g; fiber 1.3g; cholesterol 214mg; iron 1.6mg; sodium 584mg; calcium 112mg.