I'm not usually a fan of breakfast food, but I am a fan of wild mushrooms, and this month's Cooking Light had some fabulous-looking wild mushroom recipes. I picked up more than I needed at Whole Foods last weekend and decided to use the extras to make the Fines Herbes Omelet with Wild Mushrooms. It was a perfect high-protein, low calorie dinner, and I was surprised at how filling and rich it was. I'm not sure it will make our regular rotation, but it hit the spot this evening.
Fines Herbes Omelet with Wild Mushrooms
Cooking Light, October 2007
Chanterelle or oyster mushrooms would complement this omelet. Chervil is a traditional component of fines herbes; if it's available, add 1/4 teaspoon to the mix.
Cooking spray
3 cups sliced wild or cultivated mushrooms (about 1/2 pound) [I used a combo of shiitake, porcini, and oyster]
3 tablespoons fat-free milk, divided
2 tablespoons fat-free sour cream [I used light]
2 tablespoons (1 ounce) fat-free cream cheese, softened [I used light]
1/4 teaspoon salt, divided
1/8 teaspoon freshly ground black pepper
1 tablespoon thinly sliced green onions
1 teaspoon minced fresh chives
1 teaspoon minced fresh flat-leaf parsley
1/4 teaspoon minced fresh tarragon
[I subbed 1 tsp dried herbes de provence for the chives, parsley, and tarragon]
4 large egg whites
2 large eggs
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add mushrooms to pan; sauté 6 minutes or until moisture evaporates and mushrooms begin to brown. Remove from heat.
Combine 1 tablespoon milk, sour cream, cream cheese, 1/8 teaspoon salt, and pepper in a medium bowl; stir well with a whisk. Add mushrooms to milk mixture; stir well. Combine remaining 2 tablespoons milk, remaining 1/8 teaspoon salt, onions, chives, parsley, tarragon, egg whites, and eggs in a bowl; stir well.
Heat pan over medium-high heat. Coat pan with cooking spray. Spread egg mixture evenly in pan; cook 3 minutes or until center is set. Top with mushroom mixture. Carefully loosen omelet with a spatula; fold in half. Cut omelet in half.
2 servings (serving size: 1/2 omelet)
Fines Herbes Omelet with Wild Mushrooms
Cooking Light, October 2007
Chanterelle or oyster mushrooms would complement this omelet. Chervil is a traditional component of fines herbes; if it's available, add 1/4 teaspoon to the mix.
Cooking spray
3 cups sliced wild or cultivated mushrooms (about 1/2 pound) [I used a combo of shiitake, porcini, and oyster]
3 tablespoons fat-free milk, divided
2 tablespoons fat-free sour cream [I used light]
2 tablespoons (1 ounce) fat-free cream cheese, softened [I used light]
1/4 teaspoon salt, divided
1/8 teaspoon freshly ground black pepper
1 tablespoon thinly sliced green onions
1 teaspoon minced fresh chives
1 teaspoon minced fresh flat-leaf parsley
1/4 teaspoon minced fresh tarragon
[I subbed 1 tsp dried herbes de provence for the chives, parsley, and tarragon]
4 large egg whites
2 large eggs
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add mushrooms to pan; sauté 6 minutes or until moisture evaporates and mushrooms begin to brown. Remove from heat.
Combine 1 tablespoon milk, sour cream, cream cheese, 1/8 teaspoon salt, and pepper in a medium bowl; stir well with a whisk. Add mushrooms to milk mixture; stir well. Combine remaining 2 tablespoons milk, remaining 1/8 teaspoon salt, onions, chives, parsley, tarragon, egg whites, and eggs in a bowl; stir well.
Heat pan over medium-high heat. Coat pan with cooking spray. Spread egg mixture evenly in pan; cook 3 minutes or until center is set. Top with mushroom mixture. Carefully loosen omelet with a spatula; fold in half. Cut omelet in half.
2 servings (serving size: 1/2 omelet)
1 comment:
Yum. I stopped my CL subscription but this looks very good. I can make this omelet for me and the standard ham an cheese for Jack. By the way, we were both born in the year of the tiger. How very sad for me that it means I was born 12 years before you! ;)
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