Guest guest Posted July 23, 2007 Report Share Posted July 23, 2007 Note: Organic ingredients are recommended... INGREDIENTS: 2 eggs, beaten (reduce cholesterol, use egg white only) 1 tbsp butter (or extra virgin olive oil) 1/2 lb white mushroom, thinly sliced 1/2 clove garlic, crushed 1 tbsp chopped green onion and parsley METHODS: Sauté mushrooms in the 1/2 tbsp butter or olive oil with garlic, about 5-7 minutes. Add the salt (optional), pepper to taste; sprinkle in the green onion parsley. Allow to cool slightly. Stir the mushrooms into the beaten eggs. Heat the remaining butter in 6 " omelet pan over medium heat. When the butter or olive oil begins to brown, add the eggs. Stir the eggs briskly with flat of a fork and continue stirring until mixture is as thick as scrambled eggs. Put a heatproof plate on top of the skillet and turn omelet onto plate. Slide omelet back into skillet to brown the other side of the omelet. To Serve: Serve hot or cold, cut in half or into wedges. Serve it with a salad for a light lunch or supper. Take the Internet to Go: Go puts the Internet in your pocket: mail, news, photos & more. Quote Link to comment Share on other sites More sharing options...
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