Mushroom Omelette

From the Weekend magazine.

• Ready In: 50 mins
• Serves: 2

Ingredients

• 3  eggs
• 3  tablespoons milk
• 1 1⁄2 cups mushrooms, thinly sliced
• 1⁄2 cup onion, washed,peeled and finely chopped
• 1  tablespoon fresh parsley or 1  tablespoon coriander leaves, washed and finely chopped
• 1  green chili, chopped (optional)
•  salt
•  black pepper
• 2  tablespoons butter or 2  tablespoons margarine

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!