Food
Three’s-a-Crowd Omelet
By Yankee Magazine|Dec 05 2007|
Filled with creamed mushrooms, baked to a golden brown, and topped with cream sauce flecked with bits of fresh parsley.
Yield
Serves 3.
Ingredients
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
Instructions
Prepare cream sauce and set aside. Melt 2 tablespoons butter in heavy skillet and saut
