Mushroom Omelette For One
|Sliced mushrooms||1⁄2 Cup (8 tbs)|
|Green onion||1 , chopped|
|Chopped parsley||2 Teaspoon|
|Butter||1 1⁄2 Teaspoon|
|Shredded cheddar cheese||1 Tablespoon|
Combine mushrooms, green onion, butter, parsley, salt, and pepper in 2-cup glass measure.
Cook on HI, 1 1/2 to 2 1/2 minutes, or until mushrooms are tender.
Beat eggs with milk in 1-quart mixing bowl.
Remove mushroom mixture, cover, and set aside.
Place 1 tablespoon butter in 9-inch microproof pie plate and cook on HI, 1/2 minute.
Pour egg mixture into pie plate and cover tightly with plastic wrap.
Cook on 60, 1 1/2 to 2 minutes.
Stir egg mixture toward center.
Cover and cook on 60, 1 to 2 minutes, or until set.
Let stand, covered, 2 minutes.
Spread mushroom filling over half of omelet.
Loosen omelet and fold in half over filling.
Sprinkle with shredded Cheddar cheese and paprika.
Cut omelet in half.
Slide each half onto serving plate.