Basic Mushroom Omelet Recipe and Instructions. CanningUSA.COM

Omelets may be served as starters, for a light lunch or a
quick and easy dinner. An elderly French woman showed
us this simple method of rolling an omelet out of the skillet
and onto a serving platter.

Ingredients for 4 people:	Dinner:	Notes:
Fresh Organic Eggs	5
Button or Portobello Mushrooms	1/2 pound
Milk	1/4 cup
Butter or Vegetable Oil (not olive oil)	2 tablespoons
Grated Cheese	1/2 cup
Salt	1/2 teaspoon
Pepper	1/2 teaspoon

1. Sauté mushrooms (or other
vegetable) in 2 tablespoons of
oil or butter on medium heat.

2. Grate the cheese.

Combine eggs with milk, salt
and pepper, and then beat very
well.

3. Add egg mixture to the
mushrooms.

Cover and reduce heat to
medium low.

Let the eggs cook very slowly
about 8 minutes.

4. Sprinkle cheese on top of the
omelet two minutes before
plating.

5. To plate, run a heat resistant
spatula around the exterior of
the omelet then turn the skillet
very slowly over the serving
platter.

6. The omelet will roll from the
top of the skillet onto the platter
with one fold.

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© 2004 David G. Blackburn