Pastel Omelet with Mushrooms, Goat Cheese and Fresh Herbs
Ingredients
- 12 shiitake mushrooms, stems removed
- 2 eggs
- 4 egg whites
- 1 tablespoon mixed minced fresh herbs (such as parsley, thyme and chives)
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 1 tablespoon canola or vegetable oil
- 3 tablespoons crumbled chèvre|goat cheese
- Preheat broiler. Wipe Mushroom caps with a damp paper towel and arrange, gill side down, on a small baking sheet, and coat lightly with nonstick vegetable oil spray. Broil 4 inches from heat 3 minutes. Turn over and broil 2 to 3 minutes longer or until lightly browned. Transfer to a cutting board; let cool. Cut into slices.
- In a medium bowl, combine eggs, egg whites, ½ tablespoon herb mixture, salt and pepper. Whisk vigorously until well blended and frothy.
- Heat oil in a 10-inch nonstick skillet over medium-high heat. Immediately pour in eggs and scatter Mushrooms over top. Rapidly stir with a folding motion about 1 minute, concentrating on moving eggs from outside of pan to center until omelet begins to set.
- Reduce heat to low and continue stirring and folding another 2 minutes or so until omelet sets. Remove from heat and sprinkle goat Cheese over omelet.
- Roll omelet onto a warmed platter, garnish with remaining ½ tablespoon herbs, and serve immediately.
This article uses material from the "Pastel Omelet with Mushrooms, Goat Cheese and Fresh Herbs" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
