Wild Mushroom And Gruyere Cheese Omelets

By á-170456

Ingredients

• 2 tablespoons butter
• 4 ounces morel or shiitake mushrooms sliced (or half that amount of reconstituted dried mushrooms)
• 1/4 cup finely-chopped red onion
• 2 garlic cloves chopped
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon grainy Dijon mustard
• Salt to taste
• Freshly-ground black pepper to taste
• 6 eggs
• 1/4 cup chopped fresh parsley plus sprigs
• for garnish
• 3/4 cup shredded Gruyere cheese

Details

Servings 2

Preparation

Step 1

Melt butter in a small nonstick skillet over medium-high heat; sauté mushrooms, onion, garlic and thyme 4 minutes, until tender. Stir in mustard and season with salt and pepper; remove from heat.

In medium bowl, whisk eggs, parsley and 1/4 cup cheese until mixed. In same skillet, melt 1/2 tablespoon butter over medium-high heat and add half the egg mixture. Tilt pan or spread eggs to cover bottom of pan. Cook until set, lifting omelet with rubber spatula to allow uncooked egg to flow underneath.

Top omelet with 1/4 cup grated cheese and half the mushroom mixture. Fold up filled portion over center of omelet and roll it out onto serving plate. Repeat with remaining butter, egg mixture, cheese and mushroom mixture. Garnish with parsley sprigs.

This recipe yields 2 servings.

Carbohydrates: 18.5 grams
Net Carbs: 14.5 grams
Fiber: 4 grams
Protein: 38.5 grams
Fat: 42 grams
Calories: 612