Ingredients
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3
-
2
-
1
-
2
-
1
-
-
1
-
-
-
-
-
-
-
-
Directions
Omelette With Mushrooms for One, This is a nice breakfast for any day of the week Or serve for dinner with homefries, roasted tomatoes and toast
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Steps
|
1
Done
|
Crack the Eggs Into a Bowl, Add 1 Teaspoon of Cold Water, and Beat With a Fork Until You Can't See White from Yellow. |
|
2
Done
|
Set Aside. |
|
3
Done
|
in a Small Frying Pan, Over Medium-High Heat, Cook the Shallots in Half the Butter Until Soft, Add the Mushrooms All at Once and Cook, Stirring, Until the Mushrooms Are Half Wilted. |
|
4
Done
|
Add the Herbs and Mascarpone With Salt and Pepper and Cook Until the Cream Has Melted. |
|
5
Done
|
Remove from the Heat. |
|
6
Done
|
in a Medium, Non-Stick Frying Pan, Heat the Remaining Butter, Over Medium-High Heat. |
|
7
Done
|
Pour in the Eggs, and With a Rubber Spatula Draw the Egg Mixture Across the Pan in One Direction and Then in the Other. |
|
8
Done
|
You Should Have a Mound of Fluffy Eggs in the Middle of the Pan. |
|
9
Done
|
Let the Remaining Egg Mixture Sit and Cook For Half a Minute, Then, With the Rubber Spatula, Lift the Edges of the Omelette Around So That the Remaining Liquid Slides Underneath. |
|
10
Done
|
When All the Eggs Are Lightly Cooked, Remove the Pan from the Heat. |
|
11
Done
|
With Your Wrist Facing the Ceiling, Slide Half the Omelette Onto a Heated Plate, Cover This With the Mushroom Mixture, Then, Fold Over the Other Half of the Omelette. |
