Ingredients
-
6
-
2
-
2
-
5
-
1/4
-
6
-
1
-
1/4
-
1/4
-
-
-
-
-
-
Directions
Green Onion and Mushroom Omelet, Epicurious Serve with a spring greens salad with champagne vinaigrette , This is FANTASTIC!!!! Spring green vidalia onions and mushrooms and vermouth equal heaven in this perfect spring omlette Something exquisitely different , Exceptional flavor! The chopped mushrooms with the vermouth & green onions is delicious The flavors roll together I have never thought to chop the mushrooms so finely but it does increase the overall flavor I did not use any butter just a spray of No Oil and it was still delicious Served with a tomato & Spring mix green salad for a lovely dinner
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Steps
|
1
Done
|
Finely Chop Mushrooms in Processor. Melt 2 Tablespoons Butter in Medium Skillet Over Medium-High Heat. |
|
2
Done
|
Add Mushrooms and 3 Tablespoons Onions; Saut 3 Minutes. Add Vermouth and Boil Until Evaporated, About 1 1/2 Minutes. Season With Salt and Pepper. |
|
3
Done
|
Whisk Eggs, 1 Tablespoon Water, Salt, and Pepper in Medium Bowl to Blend. Melt 1 Teaspoon Butter in Small Nonstick Skillet Over Medium Heat. |
|
4
Done
|
Add Half of Egg Mixture. Stir With Back of Fork Until Edges Begin to Set. |
|
5
Done
|
Cook Until Omelet Is Set, Lifting Edges With Spatula to Let Uncooked Egg Flow Underneath, About 2 Minutes. |
|
6
Done
|
Spoon Half of Mushroom Mixture Down Center of Omelet. Fold Both Sides of Omelet Over Filling and Transfer to Plate. |
|
7
Done
|
Repeat With Remaining Butter, Egg Mixture, and Mushroom Mixture. Sprinkle Omelets With Remaining Onions. |
