Wild Mushroom Omelet

Wild Mushroom Omelet
Photo by Becky Luigart-Stayner

Ingredients

  • 2 ounces wild mushrooms, coarsely chopped
  • 1/8 teaspoon ground white pepper, divided
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1/8 teaspoon ground white pepper, divided
  • 4 large eggs, divided
  • ¼ teaspoon salt, divided
  • 1 teaspoon fresh lemon juice
  • + 13 more ingredients
    • 2 tablespoons water
    • 1 tablespoon chopped fresh flat-leaf parsley
    • 1/8 teaspoon salt
    • 4 large eggs, divided
    • ¼ teaspoon salt, divided
    • 1 tablespoon butter, divided
    • 1 tablespoon butter, divided
    • 1 teaspoon fresh lemon juice
    • 2 tablespoons finely chopped shallots
    • 2 ounces wild mushrooms, coarsely chopped
    • 1/8 teaspoon salt
    • 2 tablespoons water
    • 2 tablespoons finely chopped shallots

1. Combine first 3 ingredients in a small skillet over medium-high heat; bring to a simmer. Cook 3 minutes or until water evaporates and mushrooms are tender, stirring occasionally. Remove from heat. Stir in chopped parsley, lemon juice, and 1/8 teaspoon salt. 2. Melt 1 1/2 teaspoons butter in an...

View full recipe at My Recipes

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