Pork And Mushroom Omelets
|Ground pork sausage/Bulk pork sausage||1⁄2 Pound|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
|Snipped parsley||2 Tablespoon|
|Dry mustard||1⁄2 Teaspoon|
|Shredded cheese||3 Tablespoon (cheddar, swiss or monterey jack) (Optional)|
In medium skillet cook ground pork or sausage, mushrooms, onion, and garlic till meat is browned and onion is tender.
Drain off fat.
Stir in sour cream, parsley, milk, salt, and dry mustard.
Heat through; do not boil.
Prepare one french omelet at a time, filling each omelet with one-third of the meat mixture.
Keep warm in a 325Â° oven while preparing the remaining omelets.
Sprinkle omelets with shredded cheese, if desired.