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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 1 |
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For more servings this recipe increases easily. Recipe source: local newspaper Ingredients:
2 tablespoons butter |
2 tablespoons minced onions (about 1/4 onion) |
1 mushroom, washed and sliced |
1 tablespoon red bell pepper (about 1/8 of a pepper) |
1/2 teaspoon parsley, minced |
salt and pepper |
2 eggs |
Directions:
1. Melt one tablespoon of the butter in a medium skillet over medium heat. Add onion and cook until soft (2 minutes).
2. Add mushroom and cook another 2 minutes (or until mushroom is soft).
3. Add bell pepper and cook another 2 minutes (or until pepper is soft). Remove from heat and stir in parsley.
4. Remove vegetables from skillet and set aside.
5. Beat eggs with 1 tablespoon water and salt and pepper.
6. Melt remaining 1 tablespoon butter in an 8-inch non-stick skillet (or use the same skillet used to cook vegetables in). Pour in the eggs. Cook until edges begin to set- watch because it cooks fast (2-3 seconds).
7. With a silicone spatula, stir mixture gently in a circular motion until thickened (10 seconds). Push back egg (from the edges of the pan) that has set so uncooked egg can run underneath. After about 20-30 seconds the top will be still wet but not runny and the omlet will be done. Remove skillet from heat.
8. With a silicone spatula fold the lower third (closest to you) of the omlet to the center and then the far edge (1/3rd) towards the center.
9. Make a shallow slit the length of the omlet and spoon the vegetables onto it.
10. Serve immediately.
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