Mushroomelettes

Total Time: 35 mins
Preparation Time: 15 mins
Cook Time: 20 mins

Ingredients

• Servings: 2


• 1/4 lb mushroom


• 1 dash lemon juice


• 1 1/2 ounces unsalted butter


• 1 teaspoon very finely chopped onion


• salt


• 1 teaspoon parsley, very finely chopped


• 5 eggs

Recipe

• 1 clean and cut the mushrooms into ¼ inch dice, and sprinkle them with lemon juice.


• 2 melt 1 ounce of the butter in a small saucepan and soften the onion for several minutes without letting it brown.


• 3 stir in the mushrooms and let them stew gently for 5 minutes, covered.


• 4 season with salt and stir in the chopped parsley; keep the mixture hot.


• 5 break the eggs into a bowl and season with a little salt.


• 6 beat briefly with a fork until well mixed but do not over-beat as this will make the omelet tough.


• 7 heat half of the remaining butter in an omelet pan.


• 8 at the moment when it starts to brown, pour in half the eggs, let them fry, moving them around briskly with a fork for a minute and lifting the edges to allow the uncooked mixture to run underneath.


• 9 when just set put half the mushrooms across the middle and slide the omelet onto a heated plate, folding it over to make a half-moon shape as you do so.


• 10 fry the second omelet in the same way.