Directions

1. In a large skillet over medium-high heat cook and stir morels in hot butter for 3 minutes. Add onion and pepper; cook for 2 minutes. Remove skillet from heat; add brandy, if desired. Return to heat and cook for 1 minute. Add cream and chicken stock; cook and stir for 6 to 8 minutes until desired consistency.
2. Reduce heat to low. Add spinach and tarragon or basil; stir until spinach is just wilted. Serve over grilled steak or chicken.
3. For Omelet Filling: Before adding spinach, cook until sauce is very thick. Remove from heat, stir in spinach and tarragon or basil. Cool slightly and stir in 4 ounces Swiss cheese, shredded. Use to fill 4 omelets.
4. For each omelet: Beat 2 eggs and 1 tablespoon of water in a small bowl; season to taste with salt and pepper. Heat 1 to 2 teaspoons butter in a medium nonstick skillet over medium-high heat until bubbling. Pour in egg mixture. Push cooked portion to center of skillet, tilting the skillet so uncooked egg fills skillet. When no liquid egg remains place a 1/4 of the filling on one side of egg and fold other side over filling. Transfer to a plate.
5. For each omelet: Nutrition Analysis: 542 calories, 24 g protein, 8 g carb., 47 g total fat (26 g sat. fat), 549 mg cholesterol, 1 g fiber, 65% Vitamin A, 13% Vitamin C, 899 mg sodium, 34% calcium, 16% iron