* Exported from MasterCook *
Mushroom and Herb Omelet
Recipe By :"The Very Best of Recipes for Health" by Martha Rose Shulman
Serving Size : 1 Preparation Time :0:00
Categories : LowerCarbs
Amount Measure Ingredient -- Preparation Method
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1 tablespoon extra virgin olive oil
2 ounces cremini mushrooms -- or white mushrooms, trimmed and sliced
1/2 teaspoon fresh thyme leaves -- coarsely chopped
1 large garlic cloves -- or 2 small garlic cloves
Salt and freshly ground pepper
2 eggs
1 tablespoon low-fat milk
2 teaspoons chopped fresh parsley
1 teaspoon chopped fresh chives
1 teaspoon freshly grated Parmesan -- or 2 teaspoons grated Gruyère
1. Heat 1 teaspoon of the olive oil over medium-high heat in an 8-inch
omelet pan (if making more than one omelet, use a larger pan for the
larger amount of mushrooms). When the oil is hot, add the mushrooms and
cook, stirring often, until they sear and begin to soften and sweat, about
3 minutes. Add the thyme, half the garlic, and salt and pepper to taste,
and continue to cook for another couple of minutes, until the mushrooms
are tender and juicy but have not released too much liquid into the pan.
Transfer to a bowl.
2. Break the eggs into a bowl and beat with a fork or a whisk until they
are frothy. Whisk in the milk, salt, pepper, parsley, chives and the
remaining garlic.
3. Heat the 8-inch nonstick omelet pan again over medium-high heat. Add 2
teaspoons olive oil. Hold your hand an inch or two above the pan, and when
it feels hot, pour the eggs into the middle of the pan, scraping every
last bit into the pan with a rubber spatula. Swirl the pan to distribute
the eggs evenly over the surface. Shake the pan gently, tilting it
slightly with one hand while lifting up the edges of the omelet with the
spatula in your other hand, to let the eggs run underneath during the
first few minutes of cooking.
4. As soon as the eggs are set on the bottom, sprinkle the mushrooms and
Parmesan or Gruyère down the middle of the egg "pancake," then jerk the
pan quickly away from you then back toward you so that the omelet folds
over onto itself. If you don't like your omelet runny in the middle (I
do), jerk the pan again so that the omelet folds over once more. Cook for
a minute or two longer. Tilt the pan and roll the omelet out onto a plate,
and serve.
Another way to make a 2-egg omelet is to flip it over before adding the
filling. Do this with the same motion, jerking the pan quickly away from
you then back toward you, but lift your hand slightly as you begin to jerk
the pan back toward you. The omelet will flip over onto the other side,
like a pancake. Place the filling in the middle. Then use your spatula to
fold one side over, then the other side, and roll the omelet out of the
pan.
Yield: 1 serving.
Advance preparation: The cooked mushrooms will keep for 4 or 5 days in the
refrigerator.
Nutritional information per serving: 295 calories; 5 grams saturated fat;
3 grams polyunsaturated fat; 14 grams monounsaturated fat; 374 milligrams
cholesterol; 5 grams carbohydrates; 1 gram dietary fiber; 179 milligrams
sodium (does not include salt to taste); 16 grams protein.
Mushroom omelets are my favorite type of omelet. You can get fancy with
them and use wild mushrooms, but it's much more economical and equally
satisfying to make them with cultivated creminis or white button
mushrooms.
Jan 17, 2012
Source:
"Recipes for Health, New York Times, Jan 17, 2012"
S(Formatted by Chupa Babi):
"Jan 2012"
Yield:
"1 omelet"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 302 Calories; 24g Fat (72.8%
calories from fat); 15g Protein; 5g Carbohydrate; 1g Dietary Fiber; 426mg
Cholesterol; 183mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1
Vegetable; 0 Non-Fat Milk; 3 1/2 Fat.
Nutr. Assoc. : 0 4204 0 0 0 0 0 0 0 3562
