Total Time
50mins
Prep 25 mins
Cook 25 mins

From the Weekend magazine.

Ingredients Nutrition

Directions

  1. In a large bowl, beat eggs one at a time, until light and fluffy.
  2. Add salt, milk and pepper and mix well.
  3. Add parsley.
  4. Mix and keep aside.
  5. Heat a tbsp.
  6. of butter or margarine in a non-stick frying pan.
  7. Fry onions and mushrooms in it until golden brown.
  8. Remove on an absorbent paper to allow the excess fat to drain off.
  9. Keep aside.
  10. Heat a tbsp.
  11. of butter or margarine in the frying pan.
  12. Pour the beaten egg mixture into the pan.
  13. Cook for a minute.
  14. Place the cooked mushrooms on the omelette.
  15. Cover and cook on low flame until done.
  16. Serve hot.
  17. Enjoy for breakfast!
Most Helpful

Tastes great, pretty easy and quick to prepare. Try adding some black olives as well to get a bit of extra juicy flavour.

Kremlin October 29, 2009

Exsellent mushroom omelette - I had some cooked hamburger so I added that as well. When I cooked the omelete I left the mushrooms & onions in the pan and poured the eggs over them, covered the pan with a lid and in 5 minutes it was perfect When I was beating my eggs I added 2 tbsp of cottage cheese it makes the omelette lighter. Thanks Char for a lovely recipe

Bergy May 07, 2006