Mushroom Omelette Chinese Style Recipe
Ingredients
| Butter | 2 Tablespoon | |
| Mushrooms | 1/4 Cup (16 tbs), sliced | |
| Onions | 1/4 Cup (16 tbs), finley chopped | |
| Eggs | 6 | |
| Lettuce or parsley for garnish | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Melt butter in wok or skillet; stir-fry mushrooms and onions over very low heat. (Butter will burn if heated over 225 °F.)
Remove; set aside.
Beat eggs with salt and pepper.
Pour into wok; heat slowly.
Lift up edges of eggs as they become set on bottom; let uncooked egg run under.
Cook until golden brown on bottom and creamy on top.
Place mushrooms and onions in center; roll onto plate.
Garnish with lettuce or parsley
Remove; set aside.
Beat eggs with salt and pepper.
Pour into wok; heat slowly.
Lift up edges of eggs as they become set on bottom; let uncooked egg run under.
Cook until golden brown on bottom and creamy on top.
Place mushrooms and onions in center; roll onto plate.
Garnish with lettuce or parsley
Chef
