FINES HERBES & MUSHROOM OMELETS DELUXE

Fines Herbes & Mushroom Omelets Deluxe image

The subtle blend of fine herbs doesn't overtake other flavors in these omelets-it enhances them. Garnish with extra herbs or shredded Asiago cheese for a special breakfast, lunch or dinner.-Lee Lockwood, Maybrook, New York

Provided by Taste of Home

Categories Breakfast Brunch

Time 45m

Yield 4 servings.

Number Of Ingredients 18

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Ingredients

1 pound sliced baby portobello mushrooms
2 tablespoons butter
1/4 cup white wine
1 teaspoon each minced fresh parsley, tarragon and chives
1/2 teaspoon dried chervil
1/8 teaspoon salt
1/8 teaspoon pepper
ASIAGO SAUCE:
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup 2% milk
1/4 cup shredded Asiago cheese
1/4 teaspoon salt
OMELETS:
4 teaspoons butter, divided
8 eggs
1/2 cup water
Additional minced fresh herbs, optional

Steps:

In a large skillet, saute mushrooms in butter until tender. Add wine, stirring to loosen browned bits from pan. Stir in the herbs, salt and pepper. Remove from the heat; set aside. , In a small saucepan, melt butter; stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cheese and salt. Keep warm., In a small nonstick skillet, melt 1 teaspoon butter over medium-high heat. Whisk eggs and water until blended. Add 2/3 cup egg mixture to skillet (mixture should set immediately at edges). , As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon 1/2 cup mushroom mixture on one side; fold other side over filling. Slide omelet onto a plate; top with 1/4 cup sauce. Sprinkle with additional herbs if desired. Repeat.

Nutrition Facts : Calories 388 calories, Fat 29g fat (15g saturated fat), Cholesterol 474mg cholesterol, Sodium 522mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 2g fiber), Protein 20g protein.