Mushroom and Noodle Omelet |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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My family likes omelets for dinner but this would make a nice hearty get them out of bed breakfast. Can use left-over buttered noodles. Adapted from my mom's Gooseberry Patch Mom's Favorite Recipes Cookbook. Ingredients:
3 tablespoons butter, divided |
1/2 cup sliced mushrooms |
8 eggs |
1 teaspoon salt |
pepper |
1 tablespoon fresh chives, minced |
1 tablespoon fresh parsley, minced |
2 tablespoons water |
1 1/2 cups prepared fine egg noodles |
Directions:
1. Melt one tablespoon butter in a skillet; stir/saute the mushrooms until tender.
2. Transfer mushrooms to a plate and set aside.
3. In a mixing bowl, whisk together the eggs, salt, pepper, chives, parsley, and water.
4. Add in the noodles and stir to combine.
5. Melt the remaining butter in a skillet or omelet pan; pour in the egg mixture.
6. Heat over medium heat until the bottom begins to set.
7. Add the mushrooms down the center of the omelet.
8. Loosen the sides of the omelet; fold one side over the other (covering the mushrooms). Cover and heat for about 3 minutes or until done.
9. Transfer omelet to a warmed serving plate; slice into quarters.
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