Saturday, April 26, 2008
We are getting ready to drive to Orlando on Friday, so this weekend is "eat out the frigde festival". My husband offered to make omelettes for dinner, and I quickly agreed. He used to be the buffet custom order egg cook at the Elks Club. They turned out really well and we ate up the mushrooms!!
2 eggs + 1/2 teaspoon water.
3 diced mushrooms
3 pieces julienned sun dried tomatoes
2-3 tablespoons cheese - we used Cheddar
Salt and Pepper to taste.
Pinch of parsley
Mix two eggs with 1/2 teaspoon of water and a pinch of parsley. Whip vigorously, set aside.
Dice mushrooms, sun-dried tomatoes and saute in a little butter until liquid from the mushrooms evaporates. Thinly slice cheese.
Heat pan to medium, spray lightly with PAM. Pour egg mixture in and let it form a skin. Cook until top is almost completely cooked. Lay the cheese on the omelette down the middle, and then put the mushroom and sundried tomato mixture on top of the cheese. Fold into thirds with the overlapped side on the bottom.
Cook long enough for the cheese to melt and the remaining eggs to cook. At medium heat the egg should not turn brown. The cooking time is no more than 5 mins.