Pan Seared Mushroom Omelet

We have 2 pounds of mushrooms in the fridge and no leftovers. I am starving and don't want to wait to eat. What can be done? An omelet, of course. There is no such thing as an omelet recipe, so just put whatever you want in there.

First cook any vegetables you want in the omelet. This picture was taken a few minutes before the mushrooms were done.




Start with 2 eggs and mix it with 2 T of water, a dash of sage, dill, salt, and pepper. Let it cook in a pan on medium until it is almost set.

Put all the toppings on the partially cooked eggs. I used mushrooms, green peppers, barley, and zucchini.

And, of course, cheese.

The most important step in any omelet is to call Kevin over and have him flip it for you. I skipped that step, and my omelet tore. Dang!

But then I put cheese on it and it was perfect again. Yum-O.


Pan Seared Mushroom Omelet

2 eggs

2 T water

dash pepper

dash salt

dash sage

dash dill

handful mushrooms, chopped

handful green peppers, chopped
handful zucchini, chopped or shredded

Heat a pan to medium and spritz it with oil. When it is hot, cook the vegetables. Alternately, microwave the vegetables until they are soft.

Spritz more oil in the pan, pour in the egg mixture and let the mixture partially cook. Sprinkle the vegetables and cheese on top. Let the eggs finish cooking and fold the eggs over themselves to form a half circle. Top with cheese and devour on the spot.