French Omelet with Mushroom Sauce Recipe

"Not only are omelet's a breakfast standby, but also known to be enjoyed for lunch or a light supper. For a successful omelet, a non-stick skillet is essential. In the old days, our dear grandma's used a well-seasoned cast iron skillet, but they are heavy on the wrists."

Original is 2 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (322.3 g)
Calories 461.3
Total Fat - 32.2 g
Saturated Fat - 16.7 g
Cholesterol - 418 mg
Sodium - 1849.7 mg
Total Carbohydrate - 14.4 g
Dietary Fiber - 0.9 g
Sugars - 6.4 g
Protein - 29.3 g
Calcium - 203.1 mg
Iron - 2.8 mg
Vitamin C - 0.1 mg
Thiamin - 0.2 mg

Step by Step Method

MUSHROOM SAUCE

Step 1

In a small saucepan, melt butter over moderate heat. Add the mushrooms and cook for 3 minutes. In a small bowl, whisk together the flour, onion, powder, salt, and black pepper. Stir flour mixture into mixture in saucepan. Cook for 1 minute or until bubbly.

Step 2

Stir in the milk. Cook, stirring constantly for 5 minutes or until mixture is thickened and bubbly. Cover to keep warm; set aside.

Omelet

Step 3

In a medium-size bowl, whisk together the eggs, egg whites (or the extra egg), water, tarragon, and the salt.

Step 4

In a 10-inch nonstick skillet, heat butter over moderate heat. Tilt the skillet to coat the surface with butter. Pour egg mixture into skillet. Cook over moderate heat for 4 minutes or just until omelet begins to set. Cook 2 minutes more or until eggs are set.