Brie and Fresh Mushroom Omelets
- Makes: 4 servings
- Prep 10 mins
- Cook 10 mins
sliced assorted fresh mushrooms (shiitake, chanterelle, oyster, button or cremini)
kosher salt or 1/2 teaspoon salt
freshly ground black pepper
4 1/2 -
Brie or Camembert cheese, cut into thin slices
- In a large skillet, heat 1 tablespoon butter over medium heat. Add mushrooms. Cook and stir mushrooms until tender and all moisture has evaporated. Remove from heat; set aside.
- In a large bowl, use a whisk or fork to beat eggs, salt and black pepper until well combined and slightly frothy.
- Heat an 8- or 9-inch nonstick skillet with flared sides over medium-high heat until skillet is hot. Add 1 tablespoon of the remaining 1/4 cup butter to skillet. When butter has melted, add 2/3 cup of the beaten egg mixture to skillet; lower heat to medium. Immediately begin stirring egg mixture gently but continuously with a wooden or plastic spatula until mixture resembles small pieces of cooked egg surrounded by liquid egg. Stop stirring. Cook for 30 to 60 seconds more or until egg mixture is set but shiny.
- Spoon about 2 tablespoons mushrooms and 1/4 of the slices of Brie cheese across center. With a spatula lift and fold an edge of the omelet about a third of the way toward the center. Remove from heat. Fold the opposite edge toward the center; transfer to a warm serving plate. Repeat with remaining butter, egg mixture, mushrooms and Brie cheese. Serve immediately. Makes 4 servings.
(Brie and Fresh Mushroom Omelets)Servings Per Recipe 4, sugar (g) 2, sodium (mg) 894, Potassium (mg) 383, calcium (mg) 141, cal. (kcal) 470, vit. A (RE) 50, vit. A (IU) 673, pro. (g) 27, Niacin (mg) 0, sat. fat (g) 20, Monounsaturated fat (g) 12, Polyunsaturated fat (g) 3, Folate (µg) 371, Cobalamin (Vit. B12) (µg) 0, carb. (g) 2, iron (mg) 3, Fat, total (g) 40, chol. (mg) 706, Riboflavin (mg) 0