Mushroom & Parsley Omelette |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is from The Best Traditional Recipes of Greek Cooking . 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. Ingredients:
12 eggs |
400 g mushrooms, sliced |
400 g sausages |
4 tablespoons parsley, finely chopped |
300 g olive oil |
salt |
pepper |
parsley, extra for serving |
Directions:
1. In a frying pan, heat 2TB of oil, add the mushrooms and parsley and saute for about 5 minutes over medium heat.
2. Then, beat 3 eggs in a bowl. Add 1/4 of the mushroom and parsley mixture and season with pepper and salt.
3. In another frying pan, heat 2 TB of oil. Add the egg mixture, 1/4 of the sausage slices, and some more parsley.
4. Stir a little and let the omelette fry on both sides.
5. repeat this process with the remaining eggs, mushrooms, and sausages.
6. Serve the omelettes hot.
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