Mushroom Omelets
butter-flavored cooking spray
6 ounces fresh wild mushrooms such as shiitake, portobello, chanterelles, etc.
or button mushrooms or a combination of 2 or more kinds, thinly sliced
2 scallions, white part only, thinly sliced
1/4 teaspoon fines herbs
1 tablespoon chopped fresh flat-leaf parsley
freshly ground pepper
8 ounces liquid egg substitute
2 sprigs of fresh flat-leaf parsley for garnish
Spray a nonstick small skillet or omelet pan with cooking spray and heat over
high heat for a minute. Add the mushrooms and scallions; cook over high heat
until the mushrooms are just cooked through, stirring. Add the fines herbs,
parsley, and pepper. Remove from heat and keep warm.
Using the same small skillet, again lightly sprayed with cooking spray. add half
of the egg substitute. Cook over medium heat, lifting the sides of the eggs to
allow uncooked eggs to flow under. Once the bottom is lightly browned, carefully
flip the omelet to brown the other side. Using a slotted spoon to drain off any
liquid, spoon half of the mushroom mixture onto the omelet and fold in half.
Transfer the omelet to a warmed plate and keep warm.
Repeat the procedure, making the second omelet. Place a sprig of parsley on each
omelet.
Serves 2.
Calories 83, Fat trace, Carbs 6 g, Protein 14 g, Fiber 1 g.