Ingredientes para Souffle Omelet With Brie Mushrooms And Onions
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Cómo preparar Souffle Omelet With Brie Mushrooms And Onions
- Whisk 3 large egg yolks until thick and pale yellow.
- Stir in 2 tablespoons heavy cream, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 1 tablespoon chopped fresh parsley.
- In a separate bowl, beat 3 large egg whites until stiff peaks form. Gently fold the egg whites into the yolk mixture. Gently fold in 1/2 cup sautéed mushrooms and 1/4 cup sautéed onions.
- Heat 1 tablespoon butter in a 6-inch cast iron skillet over medium heat. Pour in the egg mixture.
- Cook slowly for 5-7 minutes, or until the omelet is set around the edges and puffed up.
- Transfer the skillet to a preheated 350°F (175°C) oven for 3 minutes. Sprinkle 2 ounces of brie cheese over the top and bake for another 2 minutes, or until the cheese is melted and bubbly.
- Carefully fold the omelet in half and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
3g
Fat
44g
Carbs
0g
