Mushroom omelet recipe

Mushroom Omelet recipe

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and does not represent the final look of a dish. 4.3147

Ingredients:

1 pound cleaned and chopped mushrooms

2 Tablespoons butter

1/2 onion, sliced

4 eggs

2 Tablespoons water

2 Tablespoons green onions, sliced

1 teaspoon fresh thyme

1/4 cup sour cream

Instructions:

Saute onions about 7 minutes. Add mushrooms and thyme and cook until mushrooms are soft and liquid has evaporated, about 8 minutes. Remove onions and mushrooms from pan and keep warm. Beat eggs in a bowl with the warm water and green onions. Melt 1 tablespoon butter in previously used frying pan. Pour eggs into pan and cook gently until eggs are almost set, about 4 minutes. Remove from heat. Spoon mushrooms and onions over half of the omelet. Top with sour cream. Fold eggs over the sour cream and slide omelet onto warmed plate. Cut in half to make 2 servings. Top with chopped chives or parsley. Serve immediately.

Serves: 2