| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Breakfast |
1 |
Servings |
INGREDIENTS
| 3 |
tb |
Butter or margarine |
| 1 |
tb |
Chives, fresh — chopped |
| 3 |
|
Eggs |
| 1 |
ds |
Pepper, black — ground |
| 8 |
oz |
Mushrooms, fresh — sliced |
| 1/4 |
ts |
Salt |
| 3 |
tb |
Milk — whole |
INSTRUCTIONS
In skillet over medium heat, add 2 tablespoons butter, cook mushrooms until
tender and liquid evaporates. Stir occasionally. Stir in chives and 1/8
teaspoon salt, keep warm. Meanwhile, beat together eggs, milk, remaining
salt, pepper. In omelet pan over medium heat, melt remaining butter. Pour
in egg mixture. As eggs set around edge, lift, tilt skillet to allow
uncooked egg mixture to run underneath. When set but still surface moist,
increase heat to brown bottom. Remove from heat, spoon 1/2 of mushroom
mixture in center, lift and fold omelet. Top with remaining mushroom
mixture.
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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