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Omelet With Wild Mushrooms (hits: 2155 )
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| Serves |
1 |
| Entered/Updated |
2006-11-11 01:23:45 |
| Added by Reader's Digest | Country/Provence not provided |
Ingredients:
3 large organic eggs, lightly beaten
1 tablespoon extra virgin olive oil
1 small shallot, chopped
1 cup sliced wild mushrooms such as oyster, cremini, blue foot, morel, or enoki
2 tablespoons goat cheese
1 tablespoon chopped herbs, such as thyme, parsley, marjoram |
Instructions:
1. Heat olive oil in a small cast-iron skillet over medium-high heat.
2. Add the shallot and saut? for 2 minutes until soft.
3. Add the mushrooms and continue to saut? until soft, about 6-8 minutes.
4. Turn the heat down to medium low and pour the eggs over. Let cook for 2 minutes until the edges start to set up.
5. Break up goat cheese and sprinkle it with herbs over the top of the omelet. Cover and let cook for an additional 5 minutes or until the omelet begins to puff and the center is set. Fold over onto serving plate. |
Notes:
Per serving: Calories 490, fat 34 g, saturated fat 10 g, cholesterol 640 mg, sodium 420 mg, carbohydrate 21 g, fiber 1 g, sugar 7 g, protein 29 g. |
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