Fines Herbes & Mushroom Omelets Deluxe

• 1 pound sliced baby portobello mushrooms
• 2 tablespoons butter
• 1/4 cup white wine
• 1 teaspoon each minced fresh parsley, tarragon and chives
• 1/2 teaspoon dried chervil
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup 2% milk
• 1/4 cup shredded Asiago cheese
• 1/4 teaspoon salt
• 4 teaspoons butter, divided
• 8 eggs
• 1/2 cup water
• Additional minced fresh herbs, optional

1. In a large skillet, saute mushrooms in butter until tender. Add wine, stirring to loosen browned bits from pan. Stir in the herbs, salt and pepper. Remove from the heat; set aside.
2. In a small saucepan, melt butter; stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cheese and salt. Keep warm.
3. In a small nonstick skillet, melt 1 teaspoon butter over medium-high heat. Whisk eggs and water until blended. Add 2/3 cup egg mixture to skillet (mixture should set immediately at edges).
4. As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon 1/2 cup mushroom mixture on one side; fold other side over filling. Slide omelet onto a plate; top with 1/4 cup sauce. Sprinkle with additional herbs if desired. Repeat.

baby portobello mushrooms, butter, white wine, fresh parsley, chervil, salt, pepper, butter, flour, milk, cheese, salt, butter, eggs, water, fresh herbs

Taken from www.tasteofhome.com/recipes/fines-herbes-mushroom-omelets-deluxe/ (may not work)