Omelet Béarnaise

Fresh Baby Spinach and Mushroom Omelet with Béarnaise Sauce


This is my favorite omelet.





  

[Spinach Farmers Market Baby by mcolletterogers courtesy of photobucket.com]

Grocery List:

-eggs
-whole milk
-Sunflower Oil
-Soy Free Earth Balance Spread or Unsalted or Lightly Salted Grass Fed Butter

-Pam Olive Oil

-dry Béarnaise Sauce package (like Knorrs or other dry package, some are better than others, I like mine less salty)

-fresh ground pepper

-fresh baby spinach
-fresh brown and white mushrooms
-one tomato

~~

Slice a tomato on your plate and set aside.

In a small sauce-pan mix the Béarnaise sauce altering the directions by using 2TBSPs of Soy Free Earth Balance or 2 TBSPs Butter (in place of 4 TBSPs of richer butter or margarine, you don't need that much). Set-off the heat when cooked, but leave the burner on.

In a small skillet or frying pan, sprayed with Pam Olive Oil and 2 teaspoons of Smart Balance saute a whole pan of sliced mushrooms until browned. Move them to a small plate.

Beat 2 eggs in a bowl with a splash of whole milk.

Add another teaspoon of Smart Balance or butter to the pan and, on medium heat, add in the eggs.

When a bottom has formed on the omelet cover the egg mixture with fresh baby spinach (it will wilt) and all of the mushrooms. (If you have too many for this to cook right, put them on the plate with the tomatoes, but I love mushrooms. More is better!)

When ready, and slightly browned, flip egg over and cook the rest and rewarm the Béarnaise sauce.

Put omelet on the plate and cover with about 1/4 of the Béarnaise sauce.

Yumm.

375 calories and lots of flavor and vegies!

-bbffair

Note:
Béarnaise sauce (French: Sauce béarnaise) [be.aʁnɛz]^[1] is a sauce made of clarified butter emulsified in egg yolks and flavored with herbs. It is considered to be a 'child' of the mother Hollandaise sauce, one^[2] of the five sauces in the French haute cuisine mother sauce repertoire. The difference is only in their flavoring: Béarnaise uses shallot, chervil, peppercorn, and tarragon, while Hollandaise uses lemon juice.
In appearance it is light yellow and opaque, smooth and creamy.
Béarnaise is a traditional sauce for steak*.     (*But I love it on eggs too!)

[copied from wikipedia @ http://en.wikipedia.org/wiki/B%C3%A9arnaise_sauce]