Mushroom Omelet

Recipe Ingredients

1/2 cup	118ml	Mushrooms
2 tablespoons	30ml	Chopped parsley
2 tablespoons	30ml	Olive oil
2		Eggs
		Salt and pepper - to taste

Recipe Instructions

Fry the mushrooms over medium heat in enough olive oil to cover bottom of pan. When mushrooms are soft and turning brown, add chopped parsley. Season with salt and pepper. Stir and remove to plate. Add olive oil to cover surface of the pan if necessary, pour in eggs lightly beaten.

Stir them quickly with a fork as if you intended to scramble them. Cover the center third with the mushrooms, fold the two sides over the center, one by one, and slide the omelet upside down onto a plate, ready to serve. The omelet should be browned on the outside; slightly runny inside.

Source:
Barbara Norman

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