Mushroom Upside-Down Omelet

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Mushroom Upside-Down Omelet

This was an experiment we both really liked a lot.  You can use another cheese in this, but you probably know by now, I’m very fond of Smoked Gouda.  I would not recommend using Monterrey Jack in this, as I did one time and it was just too bland for this recipe. You should omit the wine if still on Induction. If you carefully slide a teflon spatula under this to loosen, you can turn it over, in tact, onto the plate easier.

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INGREDIENTS:

2 T. unsalted butter

6 large mushrooms, sliced

2 oz. onion, sliced thin

dash salt and pepper

2 T. white wine (omit if still on Induction)

2 T. heavy cream

3 eggs

3 oz. grated smoked Gouda cheese

DIRECTIONS:

Preheat oven to 350º.  Melt butter in no-stick skillet.  Saute onion and mushrooms, along with salt and pepper until soft.  Add wine and continue to cook another minute or so.  Arrange mushrooms/onions in flat layer at bottom of the skillet.  In a small bowl, beat the eggs and cream together.  Evenly and gently pour eggs over mushrooms, trying not to disturb their flat layer.  Sprinkle the gouda cheese on top and pop in to oven.  Bake at 350º for 10-15 minutes or until center is no longer wet. Using a large teflon spatula to loosen from the pan, flip the entire omelet onto a serving plate.  It’s pretty with the mushrooms UP!  cut into 6 wedges and serve.

NUTRITIONAL INFO: Makes 3 slices, each containing:

300 calories

24.3 g  fat

4.57 g  carbs

1 g  fiber

3.57 g  NET CARBS

16 g  protein

415 mg. sodium

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