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Mushroom Omelette

chef.matt.frost's picture
Ingredients
  Mushrooms 1⁄4 Pound
  Butter/Margarine 3 Tablespoon
  Eggs 6
  Milk/Mushroom stock 1⁄4 Cup (4 tbs)
  Flour 2 Tablespoon
  Milk 1 Cup (16 tbs)
  Salt 3⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
Directions

Cook mushrooms in.a small amount of water until tender slice, and saute for 3 minutes in melted butter or margarine.
Beat eggs slightly, add 1/2 the mushrooms and 1/4 cup milk or mushroom stock.
Combine remaining mushrooms with flour, add milk gradually over low heat, stirring constantly until sauce-thickens add salt and pepper.
Cook egg mixture in well-greased frying pan over low heat.
Finish omelet by allowing liquid to run underneath as edges, thicken, or by baking in moderate oven for a few minutes.
Place several tbsp. mushroom sauce in center of omelet, fold over and serve covered with mushroom sauce.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Breakfast
Method: 
Baked
Servings: 
6

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