Mushroom Omelette Recipe

Summary

Servings4Cuisine
Course

Ingredients

 Butter2 Tablespoon
 Mushrooms1⁄4 Cup (4 tbs), sliced
 Onions1⁄4 Cup (4 tbs), finley chopped
 Eggs6
 Salt To Taste
 Lettuce  (for garnish)
 Pepper To Taste

Directions

Melt butter in wok, and, over a very low heat, stir fry the mushrooms and onions.
(Butter will burn if heated over 225°F.) Remove and set aside.
Beat eggs with salt and pepper.
Pour into wok and heat slowly.
Lift up edges of the eggs as they become set on the bottom and allow uncooked egg to run under.
Cook until golden brown on bottom and creamy on top.
Place mushrooms and onions in center and roll out on plate.
Garnish with lettuce or parsley.
Serve at once.
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