Green Onion and Mushroom Omelet

Recipe by dicentra
READY IN: 20mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Finely chop mushrooms in processor. Melt 2 tablespoons butter in medium skillet over medium-high heat.
  • Add mushrooms and 3 tablespoons onions; sauté 3 minutes. Add vermouth and boil until evaporated, about 1 1/2 minutes. Season with salt and pepper.
  • Whisk eggs, 1 tablespoon water, salt, and pepper in medium bowl to blend. Melt 1 teaspoon butter in small nonstick skillet over medium heat.
  • Add half of egg mixture. Stir with back of fork until edges begin to set.
  • Cook until omelet is set, lifting edges with spatula to let uncooked egg flow underneath, about 2 minutes.
  • Spoon half of mushroom mixture down center of omelet. Fold both sides of omelet over filling and transfer to plate.
  • Repeat with remaining butter, egg mixture, and mushroom mixture. Sprinkle omelets with remaining onions.
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