Name: Oyster Omelet
Ingredients: 1 pk Oyster mushrooms, rinsed lightly and sliced; 4 Eggs; 2 tb Scallions, green portion; 1 c Shredded mozzarella; 1 tb Margarine

Lord, grant that from hence I may learn to withdraw thoughts, affections, desires, and expectations entirely from the world, and may fix them upon the heavenly state, where there is fullness of joy; where reigns heavenly, sweet, calm, and delightful love without alloy; where there are continually the dearest expressions of this love; where there is the enjoyment of this love without ever parting; and where those persons, who appear so lovely in this world, will be inexpressibly more lovely, and full of love to us. How sweetly will those, who thus mutually love, join together in singing the praises of God and the Lamb. How full will it fill us with joy, to think that this enjoyment, these sweet exercises, will never cease or come to an end, but will last to all eternity.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Eggs			1	Servings

INGREDIENTS

1	pk	Oyster mushrooms, rinsed lightly and sliced
4		Eggs
2	tb	Scallions, green portion
1	c	Shredded mozzarella
1	tb	Margarine

INSTRUCTIONS

Saute oyster mushrooms with 1/2 tbsp. of margerine over medium hi heat for
3 minutes. Cover and set aside. In a bowl, mix together eggs, scallions, a
dash of salt and pepper. In a saucepan over medium heat, add remaining 1/2
tbsp. of margerine and egg mixture. Shake pan bake and forth until it sets.
Lift edges allowing uncooked portion run underneath, wait 30 seconds. Add
oyster mushrooms and cheese. Fold in half. Cook 1 minute.
Serves 2
Recipe by Phillips Mushroom Farms, Kennett Square, PA
Posted to EAT-L Digest 29 Sep 96
From:    Amy Smalley <as5x@AVERY.MED.VIRGINIA.EDU>
Date:    Mon, 30 Sep 1996 09:28:00 -0400

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