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Mushroom Omelet
Mushrooms, plus a little butter to fry them in
2 eggs
About 1½ tablespoons (just under a ¼ stick or ¾ oz) of butter
Salt and pepper to season
You will also need
An omelet pan, skillet or fry pan with a 6 inch diameter base
First wipe the mushrooms with damp paper towel; alternatively, you may prefer to peel the mushrooms before removing a small slice from the stalk end, rinsing them in running cold water and then drying them on paper towel. Next, chop or slice and then fry the mushrooms gently in a little butter until they’re tender.
Meantime break two eggs into a bowl whisk together and season with salt and pepper. Then, when the mushrooms are tender, remove them from the pan and keep them warm.
Now put about one and a half tablespoons of butter into the pan and tilt the pan so that the butter melts and coats the sides and base. When the butter is foamy pour in the eggs and shaking the pan frequently stir with a fork until the omelet begins to set, then stop stirring and leave to cook until almost set.
When almost set place the mushrooms on to one half of the omelet, loosen the edges of the omelet from the skillet and fold the other half of the omelet over the first.
Turn onto a warm plate and serve.
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