Omelet with Parsley, Mushrooms and Feta
Total time: 15 minutes
Lots of late parsley and a bit of cubed or crumbled feta add sharp flavors to this simple omelet. This is a small omelet, for a first course.
Ingredients:
- 2oz (60gr) mushrooms any interesting variety
- 5 - 6 stems fresh parsley substitute 2 tbs dried
- 1oz (30gr) feta cheese
- 3 eggs
- 2 tsp olive oil
Instructions:
- Remove parsley leaves from stem, leave whole. Divide into 2 piles and set aside.
- Clean mushrooms (using brush - do NOT wash) and slice thickly.
- Heat 2 tsp oil in medium nonstick skillet. Add mushrooms and sauté until golden brown, about 10 minutes.
- Remove from pan and divide in 2.
- In a medium bowl beat eggs well with a wire whisk.
- Heat an 8 inch nonstick skillet or omelet pan over medium-high heat.
- Add 1 tsp oil and half of the eggs, swirling to cover bottom of pan.
- When the eggs are almost set lay half of the parsley leaves on half of the omelet.
- Top with half of the mushrooms and half of the feta.
- With a spatula turn other half of omelet on top.
- Leave in the pan another 20 - 30 seconds to finish cooking, then remove to plate. Keep warm
- Repeat for second omelet.