|Milk/Mushroom stock||1⁄4 Cup (4 tbs)|
|Milk||1 Cup (16 tbs)|
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.
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