You are here

Mushroom Omelette

chef.matt.frost's picture
  Mushrooms 1⁄4 Pound
  Butter/Margarine 3 Tablespoon
  Eggs 6
  Milk/Mushroom stock 1⁄4 Cup (4 tbs)
  Flour 2 Tablespoon
  Milk 1 Cup (16 tbs)
  Salt 3⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon

Cook mushrooms in.a small amount of water until tender slice, and saute for 3 minutes in melted butter or margarine.
Beat eggs slightly, add 1/2 the mushrooms and 1/4 cup milk or mushroom stock.
Combine remaining mushrooms with flour, add milk gradually over low heat, stirring constantly until sauce-thickens add salt and pepper.
Cook egg mixture in well-greased frying pan over low heat.
Finish omelet by allowing liquid to run underneath as edges, thicken, or by baking in moderate oven for a few minutes.
Place several tbsp. mushroom sauce in center of omelet, fold over and serve covered with mushroom sauce.

Recipe Summary

Difficulty Level: 

Rate It

Your rating: None
Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 176 Calories from Fat 113

% Daily Value*

Total Fat 13 g19.5%

Saturated Fat 6.3 g31.5%

Trans Fat 0 g

Cholesterol 232.3 mg77.4%

Sodium 333.8 mg13.9%

Total Carbohydrates 7 g2.4%

Dietary Fiber 0.33 g1.3%

Sugars 3.2 g

Protein 9 g17.9%

Vitamin A 9.6% Vitamin C 0.66%

Calcium 8.3% Iron 7%

*Based on a 2000 Calorie diet

Mushroom Omelette Recipe