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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Crack the eggs into a bowl, add 1 teaspoon of cold water, and beat with a fork until you can't see white from yellow. | 2. Set aside. | 3. In a small frying pan, over medium-high heat, cook the shallots in half the butter until soft, add the mushrooms all at once and cook, stirring, until the mushrooms are half wilted. | 4. Add the herbs and mascarpone with salt and pepper and cook until the cream has melted. | 5. Remove from the heat. | 6. In a medium, non-stick frying pan, heat the remaining butter, over medium-high heat. | 7. Pour in the eggs, and with a rubber spatula draw the egg mixture across the pan in one direction and then in the other. | 8. You should have a mound of fluffy eggs in the middle of the pan. | 9. Let the remaining egg mixture sit and cook for half a minute, then, with the rubber spatula, lift the edges of the omelette around so that the remaining liquid slides underneath. | 10. When all the eggs are lightly cooked, remove the pan from the heat. | 11. With your wrist facing the ceiling, slide half the omelette onto a heated plate, cover this with the mushroom mixture, then, fold over the other half of the omelette. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	3			214.5	1.08	18.84	14.265
butter	2	teaspoons		57.0	2.6189999999999998	1.781	4.8
shallot	1		minced	-	-	-	-
mushroom	2	ounces	brushed cut minced	19.2777	3.8499	1.2701	0.2778
thyme	1	tablespoon	minced	2.424	0.5868	0.1334	0.0403
salt black pepper			ground	-	-	-	-
mascarpone	1	tablespoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.