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Omelette With Spanish Mushroom Filling

Southern.Crockpot's picture
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Ingredients
  Eggs 4
  Water 1⁄4 Cup (4 tbs)
  Salt 3⁄4 Teaspoon
  Ground black pepper 1⁄8 Teaspoon
  Butter/Margarine 3 Tablespoon
  Spanish mushroom filling 2 Cup (32 tbs)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Breakfast
Method: 
Fried
Ingredient: 
Egg
Interest: 
Quick

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