Mushroom & Parsley Omelette

"This is from "The Best Traditional Recipes of Greek Cooking". I have posted it as writted in the book, but when I made them, instead of frying them on both sides, I fried them until they were cooked on the bottom and almost set, then placed them under the grill to set the top. I used cheese kransky for the sausages (simply because I had them on hand), which worked well. I would love to try it with Greek sausages or chorizo next time. This was a very filling, tasty brunch, and it was easy to adapt to the number of servings we needed."
photo by Sara 76 photo by Sara 76
photo by Sara 76
photo by Sara 76 photo by Sara 76
photo by Sara 76 photo by Sara 76
photo by Sara 76 photo by Sara 76
Ready In:




  • In a frying pan, heat 2TB of oil, add the mushrooms and parsley and saute for about 5 minutes over medium heat.
  • Then, beat 3 eggs in a bowl. Add 1/4 of the mushroom and parsley mixture and season with pepper and salt.
  • In another frying pan, heat 2 TB of oil. Add the egg mixture, 1/4 of the sausage slices, and some more parsley.
  • Stir a little and let the omelette fry on both sides.
  • repeat this process with the remaining eggs, mushrooms, and sausages.
  • Serve the omelettes hot.

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