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1/2 cmushrooms, sliced
2 Tbspparsley, chopped
2 Tbspolive oil
·salt and pepper, to taste
How to Make Mushroom Omelet - Spanish Style
- Saute mushrooms over medium heat in 1 tablespoon olive oil. When mushrooms are soft and starting to brown, add chopped parsley. Season with salt and pepper. Remove mushrooms and set aside.
- Add 1 tablespoon olive oil to the pan and heat. Pour in eggs lightly beaten. Stir them quickly as if you are making scrambled eggs. Cover the center third with the mushrooms. Fold the two sides over the center, one by one, and slide the omelet upside down onto a plate.
- The omelet should be lightly browned on the outside and slightly moist inside.