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Mushroom Cheese Omelete: (Indoors or Outdoors) |
1 mushroom, diced
1 bell pepper (use red or yellow pepper)
1 medium onion, diced
3 T butter
2 T basil
6 eggs (3 for each omelete)
3 T cheese (1/2 for each omelette)
Sauté onions and peppers in butter for about 3 minutes. Add mushroom and continue cooking until vegetables are soft and tender (about 5 minutes). Set aside. Beat 3 eggs with 1/4 cup water. Heat omelette pan till very hot. Melt a small amount of butter and pour in egg mixture. Use spatula to lift cooked egg from bottom of pan so that liquid eggs will set better. When eggs begin to set, place half vegetable mixture over 1/2 cooking eggs. Top vegetable mixture with 1/2 the cheese. Continue cooking until bottom is brown and eggs are set. Add 1/2 the basil just before carefully folding the half of eggs without the veggies, over the other half. Cook a few seconds more and remove omelette from pan onto serving plate. Repeat with second omelete. |
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