Ingredients
-
4
-
1
-
2
-
4
-
1
-
4
-
1/4
-
1/4
-
-
-
-
-
-
-
Directions
Souffle Omelet With Brie Mushrooms and Onions,This is a puffy omelet with creamy brie cheese. Nice for a brunch!The picture I have here is made with half the ingredients. ,Loved this omelet. I had a couple of issues – not the recipes fault. My mixer broke while I was beating the egg whites. aarghhh. Then I cooked it a little too long on the stove top so it was a little overly browned. Still tasted wonderful though. For the mushrooms, used recipe #145922 (also by Rita) and used a combination of chanterelles, shiitake, morels, porcini and cremini mushrooms and shallots. Great flavors and thanks for sharing Rita. Made for ZWT5 2009.
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Steps
|
1
Done
|
Beat Egg Yolks Until Thick and Light in Color. |
|
2
Done
|
Add Cream, Salt, Pepper, and Parsley. |
|
3
Done
|
Beat Egg Whites Till They Form Peaks Then Fold Into Yolk Mixture and Gentle Toss in Mushrooms and Onions. |
|
4
Done
|
Pour Into a Hot Buttered Cast Iron Pan. |
|
5
Done
|
Cook Slowly Until Omelet Puffs Up and Is Firm on the Bottom. |
|
6
Done
|
Place Into a Preheated Oven 350 Degrees For About 3 Minutes Then Sprinkle Brie on Top and Bake For 2 More Minutes. |
|
7
Done
|
Fold Omelet in Half and Serve. |
