MUSHROOM & PARSLEY OMELETTE
This is from "The Best Traditional Recipes of Greek Cooking". I have posted it as writted in the book, but when I made them, instead of frying them on both sides, I fried them until they were cooked on the bottom and almost set, then placed them under the grill to set the top. I used cheese kransky for the sausages (simply because I had them on hand), which worked well. I would love to try it with Greek sausages or chorizo next time. This was a very filling, tasty brunch, and it was easy to adapt to the number of servings we needed.
Provided by Sara 76
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a frying pan, heat 2TB of oil, add the mushrooms and parsley and saute for about 5 minutes over medium heat.
- Then, beat 3 eggs in a bowl. Add 1/4 of the mushroom and parsley mixture and season with pepper and salt.
- In another frying pan, heat 2 TB of oil. Add the egg mixture, 1/4 of the sausage slices, and some more parsley.
- Stir a little and let the omelette fry on both sides.
- repeat this process with the remaining eggs, mushrooms, and sausages.
- Serve the omelettes hot.
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Mwika Phiri
[email protected]This omelette was a bit too dry for my taste. I think I would add some additional milk next time.
Saif Haider
[email protected]I'm not a huge fan of omelettes, but this one was really good. The mushrooms and parsley added a lot of flavor.
Smi Ley
[email protected]This omelette was easy to make and very satisfying. I will definitely be making it again.
Nayeem Yt
[email protected]I made this omelette for a brunch party and it was a big hit. Everyone loved it!
Nansamba Latipher
[email protected]This omelette was a bit too oily for my taste. I think I would use less oil next time.
Tahir Amin
[email protected]I've made this omelette several times now and it's always a hit. It's a great way to use up leftover mushrooms and parsley.
Azmat Shah
[email protected]This omelette was a bit too dry for my taste. I think I would add some additional milk next time.
Qayyum gaming
[email protected]I'm not a huge fan of omelettes, but this one was really good. The mushrooms and parsley added a lot of flavor.
Shahad Ali
[email protected]This omelette was easy to make and very satisfying. I will definitely be making it again.
Radwa Ezzelarab
[email protected]I made this omelette for a brunch party and it was a big hit. Everyone loved it!
Alfred Kipkurui
[email protected]This omelette was a bit too oily for my taste. I think I would use less oil next time.
I'm ZOOM
[email protected]I've made this omelette several times now and it's always a hit. It's a great way to use up leftover mushrooms and parsley.
Andrew Velazquez
[email protected]This omelette was a bit bland for my taste. I think I would add some additional seasonings next time.
Heinro Starkie
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed this omelette. The parsley and cheese helped to balance out the flavor of the mushrooms.
SAKIB GAMING OFFICIAL
[email protected]This omelette was easy to make and so flavorful. I used a non-stick skillet and it cooked perfectly. I will definitely be making this again.
Ahmed Nura Yasir
[email protected]I made this omelette for breakfast this morning and it was a hit! My kids loved it too. I will definitely be adding this to my regular breakfast rotation.
Giorgi Undila
[email protected]This omelette was delicious! I used a combination of shiitake and oyster mushrooms, and the parsley added a nice fresh flavor. I will definitely be making this again.