This was an experiment we both really liked. 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. You should omit the wine if still on Induction. If you carefully slide a flexible spatula under this to loosen, you can turn it over, in tact, onto the plate easier.
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2 T. unsalted butter
6 large mushrooms, sliced
2 oz. onion, sliced thin
dash salt and pepper
2 T. white wine (optional. Omit if still on Induction)
2 T. heavy cream
3 oz. grated smoked Gouda cheese
DIRECTIONS: Preheat oven to 350º. Melt butter in small 7″ no-stick skillet. Saute onion and mushrooms, along with salt and pepper until soft. Add wine and continue to cook a couple minutes for the wine to evaporate. With your spatula, 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 about 15-18 minutes or until center is no longer wet. Using a large spatula to loosen from the pan, flip the entire omelet onto a serving plate. It’s pretty with the mushrooms UP! Cut and serve.
NUTRITIONAL INFO: Makes 3 slices, each containing:(lower counts if you cut into 4 servings)
24.3 g fat
4.57 g carbs 1 g fiber 3.57 g NET CARBS
16 g protein
415 mg. sodium