Pork And Mushroom Omelets Recipe
Ingredients
| Ground pork sausage/Bulk pork sausage | 1⁄2 Pound | |
| Sliced fresh mushrooms | 1 Cup (16 tbs) | |
| Chopped onion | 1⁄2 Cup (8 tbs) | |
| Garlic | 1 Clove (5 gm), minced | |
| Dairy sour cream | 1⁄2 Cup (8 tbs) | |
| Snipped parsley | 2 Tablespoon | |
| Milk | 1 Tablespoon | |
| Salt | 1⁄2 Teaspoon | |
| Dry mustard | 1⁄2 Teaspoon | |
| French omelets | 3 |
Directions
In medium skillet cook ground pork or sausage, mushrooms, onion, and garlic till meat is browned and onion is tender.
Drain off fat.
Reduce heat.
Stir in sour cream, parsley, milk, salt, and dry mustard.
Heat through; do not boil.
Keep warm.
Prepare one french omelet at a time, filling each omelet with one-third of the meat mixture.
Keep warm in a 325° oven while preparing the remaining omelets.
Sprinkle omelets with shredded cheese, if desired.
Drain off fat.
Reduce heat.
Stir in sour cream, parsley, milk, salt, and dry mustard.
Heat through; do not boil.
Keep warm.
Prepare one french omelet at a time, filling each omelet with one-third of the meat mixture.
Keep warm in a 325° oven while preparing the remaining omelets.
Sprinkle omelets with shredded cheese, if desired.
Chef
