Omelette With Spanish Mushroom Filling
|Water||1⁄4 Cup (4 tbs)|
|Ground black pepper||1⁄8 Teaspoon|
|Spanish mushroom filling||2 Cup (32 tbs)|
Beat eggs lightly; add water, salt, and pepper.
Melt butter in a 10-inch skillet or omelet pan.
Pour egg mixture into hot skillet.
As mixture starts to cook, gently lift edges of omelet with a spatula and tilt pan to allow uncooked egg mixture to run underneath.
Cook over low heat for 5 minutes or until mixture is set on top and golden on bottom.
Quickly run spatula around inside of skillet to loosen omelet.
Spoon 1 cup of Spanish Mushroom Filling over half of omelet; fold omelet in half and place on a warm plate.
Spoon remaining filling over omelet.