MUSHROOM AND SWISS CHEESE OMELETTES
2 Tablespoons, divided Butter
4 ounces *Mushrooms, sliced
1/4 cup Finely chopped red onion
2 cloves Garlic, chopped
1/2 teaspoon Dried thyme
1/2 teaspoon Grainy Dijon mustard
To taste Salt
To taste Pepper
1/4 cup Chopped fresh parsley
3/4 cup, divided Shredded Swiss cheese
Melt 1 Tablespoon butter in a small nonstick skillet over medium-high heat; saut? mushrooms, onion, garlic and thyme 4 minutes, until tender. Stir in mustard and season with salt and pepper; transfer to a bowl.
In medium bowl, whisk eggs, parsley and 1/4 cup cheese until mixed. In skillet, melt 1/2 tablespoon butter over medium-high heat and add half the egg mixture. Tilt skillet or spread eggs to cover bottom. Cook until set, lifting omelette with rubber spatula to allow uncooked egg to flow underneath.
Top omelette with 1/4 cup shredded cheese and half the mushroom mixture. Fold up filled portion over center of omelette and roll it out onto serving plate. Repeat with remaining butter, egg mixture, cheese and mushroom mixture.
Yield: 2 servings
Nutritional information per serving:
Total carbohydrates per serving: 19 grams protein: 39 grams; fat: 42 grams; calories: 611
*White mushrooms are fine in this recipe, but more exotic varieties, such as morel, shitake or cremini, would be even tastier.
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