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Mushroom & Parsley Omelette

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Ingredients

Adjust Servings:
12 eggs
400 g mushrooms, sliced
400 g sausages
4 tablespoons parsley, finely chopped
300 g olive oil
salt
pepper
parsley, extra for serving

Nutritional information

1198.3
Calories
1044 g
Calories From Fat
116.1 g
Total Fat
23.9 g
Saturated Fat
630 mg
Cholesterol
856.1 mg
Sodium
3.6 g
Carbs
0.8 g
Dietary Fiber
2 g
Sugars
36.2 g
Protein
398g
Serving Size

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Mushroom & Parsley Omelette

Features:
    Cuisine:

    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.

    • 45 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    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

    1
    Done

    In a Frying Pan, Heat 2tb of Oil, Add the Mushrooms and Parsley and Saute For About 5 Minutes Over Medium Heat.

    2
    Done

    Then, Beat 3 Eggs in a Bowl. Add 1/4 of the Mushroom and Parsley Mixture and Season With Pepper and Salt.

    3
    Done

    in Another Frying Pan, Heat 2 Tb of Oil. Add the Egg Mixture, 1/4 of the Sausage Slices, and Some More Parsley.

    4
    Done

    Stir a Little and Let the Omelette Fry on Both Sides.

    5
    Done

    Repeat This Process With the Remaining Eggs, Mushrooms, and Sausages.

    6
    Done

    Serve the Omelettes Hot.

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    Avery Rivera

    Culinary storyteller weaving flavors and aromas into tales of deliciousness.

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