Wild Mushroom Omelets

  • 2 c. chicken broth
  • 1 c. assorted dried wild mushrooms
  • 3 slices of bacon, cooked and crumbled
  • 8 eggs, divided
  • 1/2 c. skim milk, divided
  • 4 oz. high quality shredded parmesan cheese
  • 2 T. sliced green onions

Heat the chicken broth until boiling. Add the mushrooms and steep until soft. Drain and squeeze dry. If needed, chop into bite-sized pieces. Add the bacon and mix. Set aside.

Heat a 10-inch omelet pan over medium heat. Whisk 2 eggs and 1/8 c. milk in a small bowl. Lightly spray the pan with cooking spray and pour the egg mixture into the pan. Cook for 2 minutes or until small bubbles begin to form in the egg mixture.

Place one quarter of the mushroom mixture into the center of one half of the egg mixture. Sprinkle with 1 oz. cheese and 1 1/2 tsp. green onions. Using a spatula, fold one half of the egg mixture over the filling and transfer to a serving plate. Repeat the procedure to make the other three servings.

  • Yields: 4 servings
  • Preparation Time: 20 minutes
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