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Mushroom Omelet
Ingredients:
1/2 lb. mushrooms, thinly sliced
4 Tbs. butter
Salt, pepper and paprika
6 eggs
1/2 lb. mushrooms, thinly sliced
4 Tbs. butter
Salt, pepper and paprika
6 eggs
Directions:
Saute mushrooms in 2 Tbs. butter 3 to 4 minutes. Add seasonings to taste and keep warm. With fork, lightly beat eggs, 1/3 c. water, 1/2 tsp. salt and 1/8 tsp. pepper. Heat remaining butter in 10" skillet. Pour in egg mixture; it should set at edges at once. Draw edges toward center with fork so that uncooked portion flows to bottom. Tilt skillet to hasten flow of uncooked egg. When egg is set and surface is still moist, increase heat to quickly brown bottom. Spoon mushrooms evenly over 1/2 and fold other half over. Turn out on hot platter and serve at once.
Makes 4 Servings
Saute mushrooms in 2 Tbs. butter 3 to 4 minutes. Add seasonings to taste and keep warm. With fork, lightly beat eggs, 1/3 c. water, 1/2 tsp. salt and 1/8 tsp. pepper. Heat remaining butter in 10" skillet. Pour in egg mixture; it should set at edges at once. Draw edges toward center with fork so that uncooked portion flows to bottom. Tilt skillet to hasten flow of uncooked egg. When egg is set and surface is still moist, increase heat to quickly brown bottom. Spoon mushrooms evenly over 1/2 and fold other half over. Turn out on hot platter and serve at once.
Makes 4 Servings
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