Ingredients
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12
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400
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400
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4
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300
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-
-
-
-
-
-
-
-
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Directions
Mushroom & Parsley Omelette, This is from The Best Traditional Recipes of Greek Cooking I have posted it as writted in the book, but when I made them, instead of frying them on both sides, I fried them until they were cooked on the bottom and almost set, then placed them under the grill to set the top used cheese kransky for the sausages (simply because I had them on hand), which worked well I would love to try it with Greek sausages or chorizo next time This was a very filling, tasty brunch, and it was easy to adapt to the number of servings we needed
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Steps
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1
Done
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In a Frying Pan, Heat 2tb of Oil, Add the Mushrooms and Parsley and Saute For About 5 Minutes Over Medium Heat. |
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2
Done
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Then, Beat 3 Eggs in a Bowl. Add 1/4 of the Mushroom and Parsley Mixture and Season With Pepper and Salt. |
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3
Done
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in Another Frying Pan, Heat 2 Tb of Oil. Add the Egg Mixture, 1/4 of the Sausage Slices, and Some More Parsley. |
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4
Done
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Stir a Little and Let the Omelette Fry on Both Sides. |
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5
Done
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Repeat This Process With the Remaining Eggs, Mushrooms, and Sausages. |
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6
Done
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Serve the Omelettes Hot. |
