Mushroom Omelet

Do not be intimidated by omelets. After you make a couple of these, you will be a pro and will create some interesting fillings of your own.

 Cooking Time: 10 min                          Servings: 1 portion

Ingredients:
1 -1/4 teaspoon Butter
2 Button mushrooms, sliced
2 Shiitakes caps, sliced
1 teaspoon of Parsley, chopped
¼ tsp Garlic, finely chopped
1 teaspoon of Vegetable oil
2 or 3 free range eggs
Salt and freshly ground pepper to taste

Description:

Do not be intimidated by omelets. After you make a couple of these, you will be a pro and will create some interesting fillings of your own.

 Preparation Method:

Sauté mushrooms in a non stick pan with a teaspoon of butter, until mushrooms are soft and brown. Add Persillade and sauté for 1 to 2 minutes.

Beat the eggs with the sautéed mushrooms and add salt and pepper. In your favorite omelet pan, gently heat the oil, and pour the egg mixture into the pan. Scatter your mushrooms and fillings on the eggs, in the center. As the eggs set on the outer edges of the pan, use a fork (or a wooden spatula if you are using a non stick pan) and draw them toward the center of the pan. Repeat and shake the pan to allow the uncooked liquid to set and cook. Repeat until the egg almost forms a large pancake. With a spatula, lift up and fold. When the omelet sets, slide it onto a serving dish. Fold a second time and roll the omelet on the serving plate. Melt the remaining butter in the pan, and brush (lustrer/for luster) the omelet to make it shiny and to add a flavor of butter. Garnish with a few cooked mushroom slices and serve immediately.