Looking for an Omelet recipe?

Buttered Mushroom Omelet

Mushrooms plus a little butter to fry them in
2 eggs
¾oz of butter
Salt and pepper to season
A 6 inch in diameter frying pan or skillet

Begin by preparing and chopping the mushrooms Fry them gently in a little butter until tender then remove the mushrooms from the pan and keep warm. Next break two eggs into a basin, then with a fork gently mix together the egg whites and yolks and season with salt and pepper. Now put ¾ oz butter into the pan and tilt the pan so that the butter melts and coats the sides and base. When the butter is hot and becomes frothy pour in the eggs, tilt the pan so that the egg covers the base. Then with a tablespoon draw cuts in the omelet, this lets the liquid run through and cook, continue cutting until the omelet is almost set. When just set loosen the edges with a palette knife and shake the pan to loosen the bottom of the omelet. Place the mushrooms on to one half and then fold the omelet.

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