1/2 tbsp butter
2 large eggs
1 tbsp low-fat milk
salt and pepper to taste
fresh parsley sprig for garnish, if desired.
Melt the butter in a medium skillet and saute mushroom slices for a couple of minutes.
In a small bowl, mix the eggs and milk together; add the salt and pepper along with the sauteed mushrooms. Pour into the skillet and cook without stirring for 2 to 3 minutes or until of desired firmness. Fold omelet and place on serving plate. Garnish with a fresh parsley sprig, if desired.
This is a file photo.
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