1/4 lb mushrooms, cleaned and
1 sliced
1/2 green or red pepper,
1 chopped
2 tbsp olive or vegetable oil
4 eggs
4 egg whites
1/4 cup milk or water
1 salt and pepper
A Recipe for
Mushroom Omelet
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“Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food.” |
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This Recipe for Mushroom Omelet is one of thousands in the Recipes-to-go Meal Cookbook.
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This is a recipe for Mushroom Omelet from the recipe cookbook of Recipes-to-go (Meal)
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But when the time comes that a man has had his dinner, then the true man comes to the surface. |
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Whenever you eliminate the inedible, whatever remains, however unpalatable, must be food. |
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As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again. |
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Heat olive oil in a large skillet.Add mushrooms and green peppers.
Cook 5 minutes or so,stirring occasionally,until green pepper is
softened.Meanwhile,beat eggs,egg whites,milk,salt and pepper in a
medium bowl.When vegetables are soft,transfer them to a plate. Pour
the gee mixture into the skillet and cook over medium flame. Lift
edges of the skillet to allow raw egg mixture to flow underneath and
cook.When the egg is about half set,sprinkle with mushrooms and green
pepper.Fold the egg over to enclose the filling and cook to desired
doneness. Slide onto a serving platter,then divide into portions and
serve. Serves 2 to 4,depending on appetites.
Note: Don't be shy about substituting ingredients in the
omelet.Season with a little Parmesan cheese or cooked sausage,if
desired or change the vegetable combinations.
Serves: 2
Mushroom Omelet Recipe brought to you by Recipes To-Go