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Three's-a-Crowd Omelet

Three’s-a-Crowd Omelet
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Yield: Serves 3.

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


  • 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

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