Ingredients
- MUSHROOM SAUCE
- 2 tablespoons butter
- 1 cup fresh mushrooms, thinly sliced
- 2 tablespoon all purpose flour
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup milk
- OMELET
- 3 large eggs
- 2 large egg whites (or omit the egg whites and replace with an extra egg)
- 2 tablespoons water or milk
- 1/2 teaspoon dried tarragon leaves
- 1/8 teaspoon salt (or to taste)
- 1 tablespoon butter
How to Make
-
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.
-
Step 5: Fold omelet in half and transfer to a serving plate. Spoon the mushrooms sauce over the omelet.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.