Fines Herbes & Mushroom Omelets Deluxe Recipe

Name: Fines Herbes & Mushroom Omelets Deluxe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound sliced baby portobello mushrooms; 2 tablespoons butter; 1/4 cup white wine; 1 teaspoon each minced fresh parsley, tarragon and chives; 1/2 teaspoon dried chervil; 1/8 teaspoon salt; 1/8 teaspoon pepper; 2 tablespoons butter; 2 tablespoons all-purpose flour; 1 cup 2% milk; 1/4 cup shredded Asiago cheese; 1/4 teaspoon salt; 4 teaspoons butter, divided; 8 eggs; 1/2 cup water; Additional minced fresh herbs, optional

Servings: persons

1 pound sliced baby portobello mushrooms
2 tablespoons butter
1/4 cup white wine
1 teaspoon each minced fresh parsley, tarragon and chives
1/2 teaspoon dried chervil
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup 2% milk
1/4 cup shredded Asiago cheese
1/4 teaspoon salt
4 teaspoons butter, divided
8 eggs
1/2 cup water
Additional minced fresh herbs, optional

1
In a large skillet, saute mushrooms in butter until tender. Add wine, stirring to loosen browned bits from pan. Stir in the herbs, salt and pepper. Remove from the heat; set aside.
2
In a small saucepan, melt butter; stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cheese and salt. Keep warm.
3
In a small nonstick skillet, melt 1 teaspoon butter over medium-high heat. Whisk eggs and water until blended. Add 2/3 cup egg mixture to skillet (mixture should set immediately at edges).
4
As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon 1/2 cup mushroom mixture on one side; fold other side over filling. Slide omelet onto a plate; top with 1/4 cup sauce. Sprinkle with additional herbs if desired. Repeat.

541

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 pound sliced baby portobello mushrooms, 2 tablespoons butter, 1/4 cup white wine, 1 teaspoon each minced fresh parsley, tarragon and chives, and more.

Yes, Fines Herbes & Mushroom Omelets Deluxe falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fines Herbes & Mushroom Omelets Deluxe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions