Source: Midwest Living


Recipe Summary test

10 mins
10 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

470 calories; fat 40g; cholesterol 706mg; saturated fat 20g; carbohydrates 2g; mono fat 12g; poly fat 3g; sugars 2g; protein 27g; vitamin a 50RE; vitamin a 673.5IU; niacin equivalents 0.4mg; folate 370.9mcg; vitamin b12 0.1mcg; sodium 894mg; potassium 383mg; calcium 141.4mg; iron 3.1mg.