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Source: The Working Family's Cookbook

Mushroom Omelet
A classic and tasty omelet that everybody loves.
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Serves: 2
Prep Time: 15 minutes
Cook Time: 10 minutes
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2 tablespoons butter or margarine
1/4 cup onions, thinly sliced
1 cup fresh mushrooms, sliced
2 tablespoons fresh chives, chopped
freshly ground pepper
4 eggs
3 tablespoons milk

Heat the oven to 200 degrees F.

Heat 1 tablespoon of butter in a skillet over medium heat. Add the onions and cook until softened. Add the mushrooms and cook until softened. Remove from the heat, add the chives and season with salt and pepper to taste.

Beat two of the eggs with half the milk. Season with salt and pepper to taste.

Heat 1 tablespoon of butter in an 8-inch omelet pan or skillet over high heat. When the butter stops foaming, pour in the eggs. With the flat side of a fork, stir the eggs lightly while shaking the pan gently back and forth.

When the eggs have set to the desired consistency, spread half the filling over them. Tilt the pan to roll or fold the omelet and tip it onto a warmed plate. Put it in the oven to keep warm while you prepare the second omelet, using the remaining ingredients.

Sprinkle each omelet with the remaining chopped chives before serving.

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Fresh Herb Omelet
Source: The Working Family's Cookbook
Read Comments

Whichever herbs you select, the marriage of herbs and eggs makes for a tasty dish.
View the full recipe

Source: The Working Family's Cookbook
Read Comments

Full of lightly cooked veggies, a piperade is one of the easiest egg dishes to cook.
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