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PREPARATION
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1.
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Lightly coat an unheated 6- to 7-inch nonstick skillet with flared sides with nonstick cooking spray.
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2.
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Preheat skillet over medium heat.
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3.
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Add mushrooms, green onion, and garlic to skillet; cook until tender; stirring frequently.
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4.
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Remove mushroom mixture from skillet using a slotted spoon; set aside.
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5.
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If necessary, pour liquid out of skillet; carefully wipe out skillet.
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6.
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In a medium bowl, combine egg product or eggs, herbes de Provence, salt, and pepper.
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7.
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Beat with a whisk or rotary beater until combined.
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8.
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Add 1/2 teaspoon of the oil to clean skillet.
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9.
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Preheat skillet over medium heat.
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10.
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Pour half of the egg mixture into prepared skillet.
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11.
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Cook, without stirring, about 1 minute or until egg mixture begins to set.
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12.
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Run a spatula around edge of skillet, lifting egg mixture so uncooked portion flows underneath.
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13.
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Continue cooking and lifting edges until egg mixture is set but is still glossy and moist.
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14.
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Sprinkle with half of the mozzarella cheese.
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15.
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Top with half of the mushroom mixture.
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16.
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Continue cooking until cheese just begins to melt.
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17.
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Using the spatula, lift and fold an edge of the omelet partially over filling.
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18.
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Transfer omelet to a warm plate.
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19.
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Prepare another omelet with remaining oil, egg mixture, mozzarella, and mushroom mixture.
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20.
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Top omelets with Asiago or Parmesan cheese, tomato, and, if desired, parsley.
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21.
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Makes 2 omelets.
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