Classic Mushroom Omelette Recipe
Ingredients
| Fresh mushrooms | 3⁄4 Pound, sliced lengthwise | |
| Flour | 1⁄4 Cup (4 tbs) | |
| Salt | 1⁄2 Teaspoon | |
| Pepper | 1⁄8 Teaspoon | |
| Milk | 1 Cup (16 tbs) | |
| Eggs | 3 , slightly beaten | |
| Butter/Margarine | 4 Teaspoon | |
| Butter/Margarine | 4 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 826 Calories from Fat 498
% Daily Value*
Total Fat 56 g86.4%
Saturated Fat 29.6 g148%
Trans Fat 0 g
Cholesterol 743 mg247.7%
Sodium 1296.9 mg54%
Total Carbohydrates 48 g16%
Dietary Fiber 4.3 g17.1%
Sugars 18.8 g
Protein 40 g80.5%
Vitamin A 39.2% Vitamin C 11.9%
Calcium 36% Iron 33.2%
*Based on a 2000 Calorie diet
Directions
Reserve 8 slices for garnish.
Put remaining mushrooms into a bowl; cover and set aside in a warm place.
Blend flour, salt, and pepper into the remaining 1/4 cup butter heated in a saucepan.
Heat until bubbly.
Gradually add the milk, stirring constantly.
Remove from heat and vigorously stir about 1/3 cup hot mixture into the beaten eggs.
Blend into remaining hot mixture.
Cover and set aside.
Heat an 8-inch skillet until hot enough to sizzle a drop of water; melt 1 teaspoon butter.
Pour about a fourth of the egg mixture into the skillet and cook until lightly browned on bottom and firm but slightly moist on top.
Loosen edges carefully with spatula and slide omelet layer into a shallow round baking dish.
Spoon a third of mushrooms over omelet layer.
Repeat process with remaining egg mixture, alternating omelet and mushroom layers.
Top the last omelet layer with reserved mushroom slices.
Bake at 350°F 10 to 15 minutes, or until thoroughly heated.
Cut into wedges and garnish with parsley.
Chef
