Omelette For Two
|Jack cheese||2 Ounce|
|Parsley sprigs||1⁄4 Cup (4 tbs)|
Insert slicing disc and slice onion.
Heat 1 tablespoon of the butter in a frying pan over medium-low heat.
Add onion and, stirring occasionally, cook until limp but not browned (about 10 minutes); set aside.
Slice mushrooms and cook in another tablespoon of the butter over medium-high heat until liquid evaporates (about 4 minutes); set aside.
Change to shredding disc, shred cheese and reserve.
Change to metal blade, chop parsley, and reserve.
Rinse processor bowl and blade and reassemble.
Process together eggs, water, salt, and pepper for 5 seconds.
Heat remaining 1 tablespoon butter until bubbly in an 8-inch omelet pan or frying pan on medium-high heat.
Add egg mixture.
As soon as bottom of omelet begins to set, slip a spatula under edges and let uncooked egg flow into center of pan.
Don't worry about appearance; the liquid egg will fill in any small holes.
Omelet is done when egg no longer runs freely but top still looks liquid and creamy.
Arrange cooked onion in a strip across middle of omelet, then cover with a strip of cooked mushrooms.
Sprinkle cheese, then parsley over all.
Fold omelet in half, over filling, and turn out onto serving dish.
Cut in half, crosswise, to serve.