Crab and Mushroom Omelet 2 T. Porcini oil
½ cup sliced fresh mushrooms
4 eggs, separated
2 T. milk
1 cup cooked crabmeat
1 cup shredded Swiss cheese
½ cup sliced fresh mushrooms
4 eggs, separated
2 T. milk
1 cup cooked crabmeat
1 cup shredded Swiss cheese
Heat 1 T. oil in skillet, stir in mushrooms and cook about 5 minutes. Transfer mushrooms to plate. Remove skillet from heat. In a small bowl, beat yolks and milk to blend. In a separate bowl, beat egg whites with a dry beater until soft peaks form. Fold yolk mixture into whites. Return skillet to medium heat. Heat 1 T. oil, pour egg mixture into skillet. Sprinkle mushrooms and crab meat evenly over the top. Cook until omelet begins to set, about 3 minutes. Sprinkle with cheese. Using a large spatula, fold omelet over. Cover until omelet puffs up and is cooked through. To serve, transfer to plate.