Pizza Omelet Recipe
Ingredients
| Eggs | 9 Small | |
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Mushrooms | 1 Can (10oz) | |
| Butter/Margarine | 5 Tablespoon | |
| Fine dry bread crumbs - 3/4 cup | ||
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
| Parsley flakes | 1/2 Teaspoon | |
| Leaf oregano - 1/4 teaspoon, crumbled | ||
| Basil leaf | 1/4 Teaspoon, crumbled | |
| Tomatoes - 2 large ripe, sliced | ||
Directions
MAKING
1. In a large bowl beat eggs with salt and pepper until fluffy and stir in mushrooms and liquid.
2. In a large frying pan melt 2 tablespoons of the butter or margarine and pour in egg mixture.
3. Cook over low heat 10 minutes until eggs are set on bottom.
4. In a small saucepan melt remaining 3 tablespoons butter or margarine.
5. Stir in bread crumbs, cheese, parsley, oregano and basil.
6. Arrange half of the tomato slices on top of egg mixture, sprinkle with crumb mixture and top with remaining tomatoes.
7. Broil, 6 inches from heat for 2 to 3 minutes until tomatoes are hot and crumbs are toasted.
SERVING
8. Serve hot from skillet.
1. In a large bowl beat eggs with salt and pepper until fluffy and stir in mushrooms and liquid.
2. In a large frying pan melt 2 tablespoons of the butter or margarine and pour in egg mixture.
3. Cook over low heat 10 minutes until eggs are set on bottom.
4. In a small saucepan melt remaining 3 tablespoons butter or margarine.
5. Stir in bread crumbs, cheese, parsley, oregano and basil.
6. Arrange half of the tomato slices on top of egg mixture, sprinkle with crumb mixture and top with remaining tomatoes.
7. Broil, 6 inches from heat for 2 to 3 minutes until tomatoes are hot and crumbs are toasted.
SERVING
8. Serve hot from skillet.
Chef
