No more egg white omelets! Adding even a single yolk makes an unbelievable difference in taste and consistency.
Servings: Makes 2 servings
  • 12 shiitake mushrooms , stems removed
  • 2 eggs
  • 4 egg whites
  • 1 tablespoon mixed minced fresh herbs (such as parsley, thyme and chives)
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 1 tablespoon canola or vegetable oil
  • 3 tablespoons crumbled goat cheese
  • Directions
    Preheat broiler. Wipe mushroom caps with a damp paper towel and arrange, gill side down, on a small baking sheet, and coat lightly with nonstick vegetable oil spray. Broil 4 inches from heat 3 minutes. Turn over and broil 2 to 3 minutes longer or until lightly browned. Transfer to a cutting board; let cool. Cut into slices.

    In a medium bowl, combine eggs, egg whites, 1/2 tablespoon herb mixture, salt and pepper. Whisk vigorously until well blended and frothy.

    Heat oil in a 10-inch nonstick skillet over medium-high heat. Immediately pour in eggs and scatter mushrooms over top. Rapidly stir with a folding motion about 1 minute, concentrating on moving eggs from outside of pan to center until omelet begins to set.

    Reduce heat to low and continue stirring and folding another 2 minutes or so until omelet sets. Remove from heat and sprinkle goat cheese over omelet.

    Roll omelet onto a warmed platter, garnish with remaining 1/2 tablespoon herbs, and serve immediately.

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