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Mushroom Omelet with Rosemary Recipe

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This recipe for Mushroom Omelet with Rosemary is from GRANDMA'S COOKBOOK , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c sliced fresh mushrooms
1 1/2 c fat free egg substitute
2 tbsp water
1tsp dried rosemary
1/2 tsp black pepper
2 tsp margarine or butter
1 1/2 tbsp grated Parmesan cheese
snipped fresh parsley
Directions:
Directions:
Filling: Coat a medium nonstick skillet with butter-flavored nonstick spray, and heat over medium high heat. Then saute mushrooms until they have wilted, 3-4 minutes. Remove from heat. Omelet:Whisk egg substitute, water, rosemary, and pepper. Melt margarine in a large nonstick skillet over medium heat. Swirl skillet to coat bottom with margarine. Add egg mixture to skillet and cook, lifting edges of eggs to allow uncooked portion to flow underneath. When eggs are almost set, sprinkle with mushrooms and Parmesan. Cook until eggs are completely set. Fold omelet in half and garnish with parsley.

 

 

 

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