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Mushroom And Herb Omelet
2 servings
4 large eggs
1 and 1/2 cups fresh mushrooms -- sliced
1 tablespoon fresh parsley -- chopped
1 teaspoon fresh oregano
basil or thyme -- finely chopped
2 teaspoons butter
salt and pepper to taste
In small bowl, wisk together eggs and spices. Set aside.
In a medium skillet at just above medium heat, saute the mushrooms in half the
butter (1 teaspoon) until tender; set aside.
In same skillet, melt half of the remaining butter (1/2 teaspoon). Pour half
of the egg mixture into skillet. Cook, lifting edge to allow uncooked portion to
flow underneath. When almost set, spoon half of the mushrooms over half of the
omelet. Fold other half over the mushrooms; slide onto a serving plate.
Repeat with remaining ingredients.
4 large eggs
1 and 1/2 cups fresh mushrooms -- sliced
1 tablespoon fresh parsley -- chopped
1 teaspoon fresh oregano
basil or thyme -- finely chopped
2 teaspoons butter
salt and pepper to taste
In small bowl, wisk together eggs and spices. Set aside.
In a medium skillet at just above medium heat, saute the mushrooms in half the
butter (1 teaspoon) until tender; set aside.
In same skillet, melt half of the remaining butter (1/2 teaspoon). Pour half
of the egg mixture into skillet. Cook, lifting edge to allow uncooked portion to
flow underneath. When almost set, spoon half of the mushrooms over half of the
omelet. Fold other half over the mushrooms; slide onto a serving plate.
Repeat with remaining ingredients.
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