Thursday, March 31, 2011

Herbed Mushroom Omelet

My husband is the omelet maker in our home, but I ran across this recipe, I decided to try my hand at one. Let's just say that the reason there is a good reason there is no photo of the omelet. It turned out more like scrambled eggs and mushrooms. While I'll definitely be leaving the omelet making to my husband, I'll also definitely be assisting in making this recipe again. It was wonderful! We usually put cheese in our omelets, but I LOVED the cheese sauce on top!

Don't be afraid of the ingredient list or directions, this is pretty easy and quick.

Herbed Mushroom Omelet
1/2 lb sliced mushrooms
1 Tablespoon butter
2 Tablespoons white wine
1/4 teaspoon dried parsley and chives
Salt and pepper to taste

1 Tablespoon butter
1 Tablespoon flour
1/2 cup milk
1/8 cup shredded cheese (asiago, cheddar)
1/8 teaspoon salt

2 teaspoons butter
4 eggs
1/4 cup water

For filling: In a large skillet, saute mushrooms in butter until tender. Add wine, stirring to loosen any bits from pan. Stir in herbs, salt and pepper. Put mushrooms in a bowl and set aside.

For Sauce: In a small saucepan, melt butter. Stir in flour until smooth. Gradually add milk. Bring mixture to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cheese and salt. Keep warm.

For omelet: In a skillet, melt 1 teaspoon butter over medium high heat (use more butter if your pan is not non-stick). Whisk eggs and water in a bowl until blended. Add egg mixture to skillet (pan should be hot enough so that eggs set immediately around the edges). As eggs set, push cooked eggs to center, allowing uncooked eggs to flow underneath. When eggs are set, spoon mushroom mixture on to one side of eggs; fold other side over the mushrooms. Slide omelet on to a plate and top with cheese sauce.

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