INGREDIENTS:
1 tsp. extra
virgin olive
oil
1 cup
portobello mushrooms,
thinly sliced (about 2 to 2.5 oz.)
1/3 cup Roma
tomatoes, seeded
and diced
1 tsp. butter
2 whole eggs
1 egg white
2 Tbsp. cold
milk
1/3 cup
Cheddar cheese,
shredded
1 Tbsp. fresh
basil or parsley
leaves, chopped
PREPARATION:
In 10-inch
omelet pan or
skillet heat oil over medium-high heat until just hot.
Add mushrooms
and cook, stirring
frequently, until tender, about 2 to 3 minutes. Add tomatoes and cook
stirring
frequently, until tomatoes are just heated through, about 2 minutes.
Remove
from pan, cover and keep warm.
In small
bowl, beat together
eggs and milk until blended, add salt and pepper to taste.
Put 1 tsp.
butter into pan
and heat until just hot. Pour egg mixture into pan and when egg mixture
start to set around the edges, carefully push cooked portions at edges
toward center so uncooked portions can reach hot pan surface, tilting
pan
and moving cooked portions as necessary.
When top is
thickened and
no visible liquid egg remains, fill omelet with prepared mushrooms and
tomatoes. Sprinkle with cheese and chopped basil or parsley and fold
omelet
in half or roll and slide from pan onto serving plate.
Sprinkle
with salt and pepper
and serve hot.
Makes 1
serving.
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