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Italian Egg Dishes



Roma Portobello Omelet


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.