|3 tablespoons||Butter or margarine|
|1 tablespoon||Chives, fresh -- chopped|
|1 dash||Pepper, black -- ground|
|8 ounces||Mushrooms, fresh -- sliced|
|3 tablespoons||Milk -- whole|
In skillet over medium heat, add 2 tablespoons butter, cook mushrooms until tender and liquid evaporates. Stir occasionally. Stir in chives and ⅛ teaspoon salt, keep warm. Meanwhile, beat together eggs, milk, remaining salt, pepper. In omelet pan over medium heat, melt remaining butter. Pour in egg mixture. As eggs set around edge, lift, tilt skillet to allow uncooked egg mixture to run underneath. When set but still surface moist, increase heat to brown bottom. Remove from heat, spoon ½ of mushroom mixture in center, lift and fold omelet. Top with remaining mushroom mixture.
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