Green Onion And Mushroom Omelet

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 6 ounces cremini mushrooms
• 2 tablespoons butter
• 2 teaspoons butter
• 5 tablespoons chopped green onions
• 1/4 cup dry vermouth
• 6 large eggs
• 1 tablespoon water
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper

Recipe

• 1 finely chop mushrooms in processor. melt 2 tablespoons butter in medium skillet over medium-high heat.
• 2 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.
• 3 whisk eggs, 1 tablespoon water, salt, and pepper in medium bowl to blend. melt 1 teaspoon butter in small nonstick skillet over medium heat.
• 4 add half of egg mixture. stir with back of fork until edges begin to set.
• 5 cook until omelet is set, lifting edges with spatula to let uncooked egg flow underneath, about 2 minutes.
• 6 spoon half of mushroom mixture down center of omelet. fold both sides of omelet over filling and transfer to plate.
• 7 repeat with remaining butter, egg mixture, and mushroom mixture. sprinkle omelets with remaining onions.