Mushroom Omelet
Author: Barbara Norman
  • 1/2 Cup mushrooms
  • 2 Tablespoons chopped parsley
  • 2 Tablespoons olive oil
  • 2 eggs
  • salt and pepper, to taste
  1. Fry the mushrooms over medium heat in enough olive oil to cover bottom of pan. When mushrooms are soft and turning brown, add chopped parsley.
  2. Season with salt and pepper. Stir and remove to plate. Add olive oil to cover surface of the pan if necessary, pour in eggs lightly beaten. Stir them quickly with a fork as if you intended to scramble them. Cover the center third with the mushrooms, fold the two sides over the center, one by one, and slide the omelet upside down onto a plate, ready to serve. The omelet should be browned on the outside; slightly runny inside.
Recipe Source: THE SPANISH COOKBOOK by Barbara Norman
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