Mushroom Omelet
Nutrition
Calories: 700 kcalCarbohydrates: 15 gProtein: 38 gFat: 66 gSaturated Fat: 38 gCholesterol: 959 mgSodium: 601 mgFiber: 5 gSugar: 11 gVitamin A: 62.175 IUCalcium: 147 mgIron: 12 mg
Ingredients
- 3 tbsp butter
- 1 tablespoon shallots minced
- 1 whole garlic clove peeled and minced
- 8 whole mushrooms cleaned and sliced
- 1 dash salt
- 1 dash black pepper
- 1 tsp finely chopped fresh parsley plus additional for garnishing
- 4 whole eggs
- 1 tablespoon heavy cream
Instructions
- Preheat oven to 450°.
- Melt 2 tbsp. butter over medium-low heat in a medium omelet pan or nonstick skillet. Add shallots, garlic, mushrooms and cook, stirring frequently, for 5 minutes. Add 2 tbsp. water and continue cooking until mushrooms are soft, 5 minutes more. Season to taste with salt and pepper, stir in parsley, and transfer to a bowl.
- Lightly beat eggs and cream together in a medium bowl, then season with salt and pepper.
- Wipe out skillet, then melt remaining 1 tbsp. butter over medium-high heat. Add eggs and cook for 30 seconds, lifting cooked edges to allow uncooked egg to flow underneath. Spoon mushroom mixture into center of eggs (eggs should still be slightly runny). Fold omelet closed.
- Transfer to a nonstick or lightly buttered cookie sheet, folded side down. Bake until puffed and golden, about 3 minutes. Slide onto a warmed plate and serve garnished with additional chopped parsley, if you like.