Mushroom and Wild Herb Omelette

Mar 6, 2020

 by Diane Nichols


  • 1 TBSP scallions
  • 2 eggs
  • 3 cups mushrooms
  • 1 TBSP chives
  • 1/4 tsp tarragon leaves
  • 1/8 tsp pepper
  • 4 egg whites
  • 2 TBSP fat free sour cream
  • 1 TBSP parsley
  • 1/4 cup low fat milk


Heat skillet over medium-high heat. Coat with cooking spray and add mushrooms
until liquid evaporates. In a bowl, mix together 1 TBSP milk, sour cream and pepper.
In another bowl, mix 2 TBSP milk, onion, chives, parsley, tarragon, egg whites and
eggs. Re-spray pan with cooking spray, pour in egg mixture and cook until center is
set; top with mushrooms. Loosen omelet and fold with spatula. Pour sour cream
mixture over omelet (optional).