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Omelet With Mushrooms

5 large eggs
1/3 tea spoon salt
Dash ground black pepper
1 table spoon chopped parsley
1 cup saute mushrooms
2 table spoon olive oil

Preparation time: 10 min

Beat eggs with fork only until the whites and yolks are mixed. Add seasoning, herbs. Pour mixture on preheated 9-ich oiled skillet. Cook over low heat until the bottom of omelet is set and the top is creamy, like scrambled eggs. Have another skillet of the same size greased and hot, and turn omelet by placing the second skillet over the first as though it is to be used as a cover. Reverse the position of the skillets so the uncooked side falls into the second skillet. Cook 1-2 min. Place mushrooms inside. Serve on a warmed plate.

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