• 1/4 cup plus 2 Tbs. unsalted butter
• 1 cup mushrooms, sliced
• 1/4 cup parsley, chopped
• 1 Tbs. plus 1 tsp. chives, chopped
• 8 large eggs

Melt 2 Tbs. butter in a heavy nonstick skillet over medium high heat. Sauté next 3 ingredients 4-5 minutes or until mushrooms are lightly browned and tender. Remove from heat and transfer to a small bowl. Making 1 omelette at a time, beat 2 eggs in a mixing bowl with salt and pepper to taste. Melt 1 Tbs. butter in a 7 inch or 8 inch nonstick skillet over medium heat. When butter sizzles, quickly pour in eggs and shake skillet with a short back and forth motion. Using a fork, pull back the edge of the cooked egg and tip the skillet to allow liquid egg to run over. Repeat this process. After 15-20 seconds add 3 Tbs. herbed mushrooms to the center of the omelette. Using a spatula or fork, roll 1/3 of the omelette over onto itself, then out onto a plate, making the omelette create a second fold as it falls. The center of the omelette should be moist and runny before this last fold. Repeat process for remaining omelettes.

Per serving: calories 356, fat 30.6g, 77% calories from fat, cholesterol 608mg, protein 17.2g, carbohydrates 2.9g, fiber 0.5g, sugar 1.8g, sodium 171mg, diet points 10.1.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.2, Fruit: 0.0, Bread: 0.0, Lean meat: 2.4, Fat: 4.9, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Fumé Blanc, Beaujolais, or Chianti.