INGREDIENTS

INSTRUCTIONS

97    
Melt 1tablespoon butter in heavy small skillet, over medium heat. Add
mushrooms, shallots and garlic and saute until tender, about 3
minutes. Season to taste with salt and pepper. Set aside.  COmbine
eggs, 1/4 cup chopped fresh parsley and 1/4 cup grated cheese  in
medium bowl. Season wiwth salt and pepper. Beat to blend. Heat  medium
omelet pan or skillet over medium high heat. Add 1/2  tablespoon
butter; heat until butter melts and foam begins to  subside. Add half
of egg mixture. Stir with flat side of fork until  eggs betgin to set.
Cook until omelet is set, lefting edge with  spatula to let uncooked
egg glow under. Top with 1/4 cup grated  cheese and half of mushroom
mixtrue. Gold omeltet into thirds and  turn out onto plate. Repeat with
remaining 1/2 tablespoon butter, egg  mixture, 1/4 cup greted cheese
and mushrooms. Sprinkle omelet with  additional chopped fresh parsley.
Suggested Wine: LIGHT RED WINE  Serving Ideas : FRENCH BREAD - PAPAYA,
BANANA AND KIWI SALAD  NOTES : Morel mushrooms and shallots are at
their best in spring.  Substitute shirtake if morels unavailable.  Or
substitute dried.  Soak in hot water to cover for 30 minutes. Drain.
Squeeze out excess  moisture and discard any hard stems  Recipe by: BON
APPETIT APRIL 1994  Sent to me by Jane Rosenberg-Coombs by
jfcoombs@avana.net on 1 Fe, b

A Message from our Provider:

“The entire universe was created by Jesus and for Jesus”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 843
Calories From Fat: 308
Total Fat: 34.8g
Cholesterol: 447.1mg
Sodium: 355.4mg
Potassium: 2202.7mg
Carbohydrates: 101.2g
Fiber: 19.3g
Sugar: 47.3g
Protein: 39.8g