A recipe inspired from a local brunch restaurant. The Boursin® cheese gives the omelet an incredible creaminess. A great brunch/breakfast dish. I prefer a blend of exotic mushrooms and I like to serve this with toast.
The ingredient list now reflects the servings specified
Directions
Cook's Note:
If using cream cheese instead of Boursin(R) you may want to add more garlic to make up for the lack of seasoning. I have also used heavy cream as a replacement before, with good results.
Nutrition Facts
Per Serving:
416 calories; protein 23.9g; carbohydrates 13.3g; fat 31.3g; cholesterol 438.8mg; sodium 369.1mg.
Full Nutrition
I cut the italian seasoning back to a half teaspoon and added in one more egg. I also used one package of Laughing Cow cheese because I did not have Boursin. I liked this more than the kids did. I would make this again just for myself.
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This had way too much Italian seasoning for us and I even cut it way back. Also I would cook the mushrooms and onions in a separate pan and then just fold them into the eggs with the cheese at the end. The mushrooms scrambled with the eggs gave the eggs a muddy color.
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This had way too much Italian seasoning for us and I even cut it way back. Also I would cook the mushrooms and onions in a separate pan and then just fold them into the eggs with the cheese at the end. The mushrooms scrambled with the eggs gave the eggs a muddy color.
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Eight oz. of mushrooms for 5 eggs? A whole onion? Even more startling, 1-1/2 TABLESPOONS of Italian seasoning? For 5 eggs? Especially regarding the seasoning, one could reasonably assume this has to be a typo! That said, if I were to rate this recipe according to these measurements, I would assign it one star, and according to AR’s guidelines, that means inedible. If I were to rate this, however, on more sensible measurements, I would rate this 5 stars. Not only did I not use 1-1/2 T. of Italian seasoning, I used none at all – because I don’t use “Italian” seasoning. But if I was to use it, I’d use a more reasonable 1/4-1/2 tsp. – “to taste” if you will. Besides, garlic and herb Boursin has quite a lot of flavor on its own and because of it you’d be pushing it with extra seasoning. I did, however, add some chopped fresh chives to compensate for omitting the “Italian” seasoning. As for the mushrooms and onions, I added what looked right to me, and it was far less than what the recipe directed. The Boursin added a pleasant, subtle, herby creaminess, and while the mozzarella didn’t contribute much flavor, it added a decadent gooiness. So in the final analysis, made as directed with at least one possible typo (the amount of Italian seasoning) this would be 1-star inedible. With more conservative amounts of everything, we loved it, 5 stars. In fairness, I’ll rate it midway in between at 3 stars, which assumes the reader takes into account these considerations.
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I cut the italian seasoning back to a half teaspoon and added in one more egg. I also used one package of Laughing Cow cheese because I did not have Boursin. I liked this more than the kids did. I would make this again just for myself.
Read More
What a great recipe. I had double everything except for the Italian seasoning (mistake on my part). Will be doing again. Thank you boonu for a wonderful recipe.
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I thought this was barely OK. I made it exactly as written. I'd never bought the Boursin before but it was kind of nice itself. But overall this wasn't really a breakfast kind of dish to me. I probably won't be making it again.
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I did not read the reviews prior to making this but find some of the comments appropriate. As I worked through the recipe I only used half the Italian Seasoning particularly since we used garlic and herb Boursin cheese. Next time I will also use a separate pan for the eggs and fold in the Mushroom and Onion mixture primarily because the eggs started to cook too fast in the very hot pan I was already using. I served with Rye toast. Thanks for sharing Boonu this was very good.
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I made this almost as written I never had the herb & garlic cheese so I used a laughing cow cheese instead. Husband and son both loved it my son said it was that good he never even used ketchup A keeper fot sure.
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This had way too much Italian seasoning for us and I even cut it way back. Also I would cook the mushrooms and onions in a separate pan and then just fold them into the eggs with the cheese at the end. The mushrooms scrambled with the eggs gave the eggs a muddy color.
Eight oz. of mushrooms for 5 eggs? A whole onion? Even more startling, 1-1/2 TABLESPOONS of Italian seasoning? For 5 eggs? Especially regarding the seasoning, one could reasonably assume this has to be a typo! That said, if I were to rate this recipe according to these measurements, I would assign it one star, and according to AR’s guidelines, that means inedible. If I were to rate this, however, on more sensible measurements, I would rate this 5 stars. Not only did I not use 1-1/2 T. of Italian seasoning, I used none at all – because I don’t use “Italian” seasoning. But if I was to use it, I’d use a more reasonable 1/4-1/2 tsp. – “to taste” if you will. Besides, garlic and herb Boursin has quite a lot of flavor on its own and because of it you’d be pushing it with extra seasoning. I did, however, add some chopped fresh chives to compensate for omitting the “Italian” seasoning. As for the mushrooms and onions, I added what looked right to me, and it was far less than what the recipe directed. The Boursin added a pleasant, subtle, herby creaminess, and while the mozzarella didn’t contribute much flavor, it added a decadent gooiness. So in the final analysis, made as directed with at least one possible typo (the amount of Italian seasoning) this would be 1-star inedible. With more conservative amounts of everything, we loved it, 5 stars. In fairness, I’ll rate it midway in between at 3 stars, which assumes the reader takes into account these considerations.
I cut the italian seasoning back to a half teaspoon and added in one more egg. I also used one package of Laughing Cow cheese because I did not have Boursin. I liked this more than the kids did. I would make this again just for myself.
What a great recipe. I had double everything except for the Italian seasoning (mistake on my part). Will be doing again. Thank you boonu for a wonderful recipe.
I thought this was barely OK. I made it exactly as written. I'd never bought the Boursin before but it was kind of nice itself. But overall this wasn't really a breakfast kind of dish to me. I probably won't be making it again.
I did not read the reviews prior to making this but find some of the comments appropriate. As I worked through the recipe I only used half the Italian Seasoning particularly since we used garlic and herb Boursin cheese. Next time I will also use a separate pan for the eggs and fold in the Mushroom and Onion mixture primarily because the eggs started to cook too fast in the very hot pan I was already using. I served with Rye toast. Thanks for sharing Boonu this was very good.
I made this almost as written I never had the herb & garlic cheese so I used a laughing cow cheese instead. Husband and son both loved it my son said it was that good he never even used ketchup A keeper fot sure.
