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Filled with creamed mushrooms, baked to a golden brown, and topped with cream sauce flecked with bits of fresh parsley.
Yield: Serves 3.
- 1-1/2 cups medium cream sauce, seasoned with salt and white
- pepper
- 4 tablespoons butter
- 4 ounces mushrooms, sliced
- 1 bunch scallions, chopped
- 2 teaspoons chopped fresh dill, or 1/4 to 1/2 teaspoon dried
- 3 tablespoons cottage cheese
- 2 tablespoons sour cream
- Juice of half a lemon
- Fresh parsley, chopped
- 5 eggs, beaten
- 1 avocado, peeled and cut into slices lengthwise
- 1 to 2 tablespoons white wine
Prepare cream sauce and set aside. Melt 2 tablespoons butter in heavy skillet and saute mushrooms and scallions over high heat, stirring constantly. Add dill, cottage cheese, and sour cream, and stir together until cheese melts. Add 3/4 cup cream sauce and lemon juice, and cook until mixture thickens slightly. Add about a tablespoon of fresh parsley. Set mixture aside and keep warm. In ovenproof iron skillet, melt remaining 2 tablespoons butter. Beat eggs and 1/2 cup cream sauce together, and pour into pan. Do not stir. Keep eggs on burner for a couple of minutes, until bottom begins to set, then put into preheated 400 degree F oven and bake until puffed and golden brown. Remove from oven and place mushroom mixture on half of omelet. Arrange avocado slices on top and fold omelet, then transfer to a platter if desired. Thin remaining cream sauce with white wine and pour over omelet. Garnish with chopped parsley.
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