Mushroom Omelette Recipe
Ingredients
| Butter | 2 Tablespoon | |
| Mushrooms | 1⁄4 Cup (4 tbs), sliced | |
| Onions | 1⁄4 Cup (4 tbs), finley chopped | |
| Eggs | 6 | |
| 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.
(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.
Chef
