Return to Content

Three's-a-Crowd Omelet

Three’s-a-Crowd Omelet
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: Serves 3.

Filled with creamed mushrooms, baked to a golden brown, and topped with cream sauce flecked with bits of fresh parsley.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 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 saut
Updated Wednesday, December 5th, 2007

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111