Mushroom Omelets

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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.