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A large, fluffy omelet
for two filled with a sauteed mushroom-onion mixture and cheddar
or Monterey Jack cheese.
Mushroom
Omelet
- 2 tablespoons butter -
divided use
1/2 medium onion, peeled and chopped
1/2 cup chopped mushrooms
1/2 teaspoon salt
1/4 teaspoon ground black pepper
5 large eggs, beaten
1/2 cup shredded cheddar or Monterey Jack cheese
1 1/2 tablespoons chopped fresh Italian parsley
- Melt half the butter in
a nonstick skillet over medium-high heat. Sauté onion
and mushrooms with salt and pepper just until soft. Transfer
to platter.
- Melt remaining tablespoon
of butter over high heat. Add eggs, swirling to coat pan. As
soon as bottom sets, sprinkle with mushroom mixture and cheese.
Reduce heat slightly and fold eggs to enclose, flipping omelette
if desired. Sprinkle with parsley, divide into 2 servings and
slide onto plates. Serve hot.
Makes 2 servings.
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