Omelet aux Champignon et Fromage
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 439.4
- Total Fat: 35.7 g
- Cholesterol: 444.1 mg
- Sodium: 735.2 mg
- Total Carbs: 4.6 g
- Dietary Fiber: 1.0 g
- Protein: 24.8 g
View full nutritional breakdown of Omelet aux Champignon et Fromage calories by ingredient
Introduction
Draft Recipe: This is my own recipe. While it is rench in inspiration, I have borrowed the cheese and oil from the Italian tradition. For success, be sure to measure and remove the shredded parmesan cheese from the refrigerator even before beating the eggs. If starting with whole mushrooms or parmesan, allow extra preparation time. Draft Recipe: This is my own recipe. While it is rench in inspiration, I have borrowed the cheese and oil from the Italian tradition. For success, be sure to measure and remove the shredded parmesan cheese from the refrigerator even before beating the eggs. If starting with whole mushrooms or parmesan, allow extra preparation time.Number of Servings: 1
Ingredients
-
1 cup Mushrooms, fresh pieces or sliced
1 Tbsp Extra virgin olive Oil
2 large fresh whole eggs
1 tsp Extra virgin olive Oil
1/3 Cup Parmesan Cheese, shredded (5.3 tbsp)
1 tsp dried parsley
1 sprig fresh parsley
1 dash salt
Directions
Measure parmesan cheese. Set cheese aside. Crack eggs into bowl. Add dried parsley. Whisk together. Set aside.
Add 1 tablespoon extra virgin olive oil to non-stick omelet pan. Sautee mushrooms on medium heat until slightly brown at edges. Remove mushrooms to serving plate.
Add remaining teaspoon of oil to pan. Then add egg mixture, swirling to cover bottom of pan. Sprinkle cheese around top of omelet as evenly as possible. Tip for success: don't let cheese overlap edge of omelet onto pan. With non-metal spatula, release edges and begin process of releasing omelet for movement to plate. As soon as omelet is released, use spatula to move mushrooms from serving plate in line along planned center fold of omelet.
When omelet is set, turn into serving plate in three folds as usual.
Top with sprig of fresh parsley and dash of salt to taste.
Serves one.
Number of Servings: 1
Recipe submitted by SparkPeople user SOPHIADARE.
Add 1 tablespoon extra virgin olive oil to non-stick omelet pan. Sautee mushrooms on medium heat until slightly brown at edges. Remove mushrooms to serving plate.
Add remaining teaspoon of oil to pan. Then add egg mixture, swirling to cover bottom of pan. Sprinkle cheese around top of omelet as evenly as possible. Tip for success: don't let cheese overlap edge of omelet onto pan. With non-metal spatula, release edges and begin process of releasing omelet for movement to plate. As soon as omelet is released, use spatula to move mushrooms from serving plate in line along planned center fold of omelet.
When omelet is set, turn into serving plate in three folds as usual.
Top with sprig of fresh parsley and dash of salt to taste.
Serves one.
Number of Servings: 1
Recipe submitted by SparkPeople user SOPHIADARE.