Ingredients
- 2 tablespoon butter
- 2 tablespoon eggs
- 4 ounce white mushrooms - sliced
- 1/4 cup chopped Italian parsley
- 1/4 cup salt and freshly ground pepper
Preparation
Baking Directions:
To prepare the mushroomsSlice 4 oz.
of white mushrooms and saute in butter for 2-3 minutes.
Toss in the parsley and mix.
To prepare the omeletBreak the eggs into a bowl, season with salt and pepper and beat lightly with a fork.
Heat an 8-inch skillet.
When the pan is hot, quickly brush a little melted butter over the inside.
Pour the beaten eggs and cook for 5-10 seconds, until they are just beginning to set very lightly on the bottom.
Immediately scrape the sides toward the middle, using the side of a fork.
Continue to stir almost constantly, gently shaking the pan with your other hand.
*To roll the omelet, flip on half over towards the middle — while tilting the pan.
Then, add the mushroom filling — and then roll the omelet over itself, completely.
Using a knife tip, make an incision down the whole length of the omelet to expose some of the filling.
Serve.
Tips:
*Allow one minute for a lightly cooked “runny” omelet.
11/2 minutes for a firm omelet or 2 minutes for a well-done omelet.
