Mushroom and Herb Omelet - Recipes for Health Mushroom and Herb Omelet Mushroom omelets are my favorite type of omelet. You can get fancy with them and use wild mushrooms, but it's much more economical and equally satisfying to make them with cultivated creminis or white button mushrooms. 2 ounces cremini or white mushrooms, trimmed and sliced 1/2 teaspoon fresh thyme leaves, coarsely chopped 1 large or 2 small garlic cloves 2 teaspoons chopped fresh parsley 1 teaspoon chopped fresh chives 1 teaspoon freshly grated Parmesan or 2 teaspoons grated Gruyère Heat 1 teaspoon of the olive oil over medium-high heat in an 8-inch omelet pan (if making more than one omelet, use a larger pan for the larger amount of mushrooms). When the oil is hot, add the mushrooms and cook, stirring often, until they sear and begin to soften and sweat, about 3 minutes. Add the thyme, half the garlic, and salt and pepper to taste, and continue to cook for another couple of minutes, until the mushrooms are tender and juicy but have not released too much liquid into the pan. Whisk in the milk, salt, pepper, parsley, chives and the remaining garlic. Heat the 8-inch nonstick omelet pan again over medium-high heat. As soon as the eggs are set on the bottom, sprinkle the mushrooms and Parmesan or Gruyère down the middle of the egg "pancake," then jerk the pan quickly away from you then back toward you so that the omelet folds over onto itself. Advance preparation: The cooked mushrooms will keep for 4 or 5 days in the refrigerator. Nutritional information per serving: 295 calories; 5 grams saturated fat; 3 grams polyunsaturated fat; 14 grams monounsaturated fat; 374 milligrams cholesterol; 5 grams carbohydrates; 1 gram dietary fiber; 179 milligrams sodium (does not include salt to taste); 16 grams protein.