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Italian Egg Omelet Recipe

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This recipe for Italian Egg Omelet, by , is from The Ridgecrest First Ward's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elaine Flynn
Added: Wednesday, February 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 Cup Mushrooms, sliced
3 Tbps. Butter
6 Eggs, beaten
3 Tbps. Heavy Cream
Salt and Ground Pepper to taste
Pinch of Basil
2 Sprigs of Parsley, chopped
2 Tbps. Parmesan Cheese, grated
1 Tbsp. Olive Oil
1/2 Cup Cooked Ham, diced
Few Drops Lemon Juice
4 Oz. Mozzarella Cheese, cubed

Directions:
Directions:
Preheat oven to 450 (I bake it slow in 300 oven).
Saute mushrooms lightly in 1 tablespoon butter and set aside. Mix eggs, cream, salt, pepper, basil, parsley and one tablespoon parmesan cheese. Heat olive oil and 1 tablespoon butter in heavy skillet until butter turns white. Pour in the egg mixture and cook over very low heat until mixture is still soft on the top. Remove from heat. Sprinkle top with mushrooms, ham, remaining parmesan cheese, lemon juice, mozzarella and remaining butter (melted). Place skillet in oven and bake until the cheese had melted, or about 4 minutes. Remove to hot platter and serve immediately.

Personal Notes:
Personal Notes:
I pour it all into a casserole dish and bake it in a slow oven. I double the eggs and the cheese. Sometimes I substitute sausage instead of ham. I saute mushrooms or vegetables in lemon juice.

 

 

 

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