| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cklive11 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
lg |
Onion; coarsely chopped |
| 1 |
lb |
Sliced mushrooms |
| 1/4 |
c |
Coarsely chopped dill |
| 6 |
|
Eggs; lightly beaten |
| 1/8 |
ts |
Salt |
| 1 |
pn |
Nutmeg |
|
|
Fresh ground pepper |
INSTRUCTIONS
Heat the oil in a medium, cast-iron skillet over medium heat. Add the onion
and cook until onions begin to lose their raw look, 3 to 4 minutes. Add the
mushrooms and dill and cook until mushrooms are heated through, 3 to 4
minutes. Drain off any liquids. In a separate bowl, whisk eggs with salt,
nutmeg and 1/2 teaspoon fresh ground pepper. Pour over the mushroom mixture
and stir to mix. Cook over medium low heat, pushing dry edges to center as
it cooks. When center is still damp, slip under a preheated broiler and
cook until top is beginning to brown. Cut into wedges. Serve with a tomato
or savory salsa.
Yield: 4 servings
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW # CL9242
Converted by MM_Buster v2.0l.
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