| The Breakfast Anytime Chef presents ... Cheese Mushroom Omelet at The Fatted Café |
| Our thanks to Yankee magazine for this one. |
3 to 4 tablespoons of butter
1/2 cup of sliced mushrooms
3 extra large or jumbo eggs
2 to 3 tablespoons of water
3 slices of American cheese
(or try cheddar for a change)
1 table spoon of dry tarragon
2 tablespoons of chopped chives
2 tablespoons of chopped scallions
(find them on your walk, or use onion)
Salt and pepper to taste
1/2 cup of sliced mushrooms
3 extra large or jumbo eggs
2 to 3 tablespoons of water
3 slices of American cheese
(or try cheddar for a change)
1 table spoon of dry tarragon
2 tablespoons of chopped chives
2 tablespoons of chopped scallions
(find them on your walk, or use onion)
Salt and pepper to taste
Melt 2 tablespoons of butter in a 9-inch skillet over medium heat.
Cook the mushrooms in the butter until soft, about 5 minutes.
Remove the mushrooms with slotted spoon and set aside. Add the
remaining butter, tipping the pan to coat the bottom.
Beat the eggs lightly with water, and add them to the pan. Reduce heat
to medium low. Place cheese on eggs and sprinkle with herbs and
sautéed mushrooms. Salt and pepper the entire omelet and continue
cooking until bottom is lightly browned and top is slightly creamy.
Fold the omelette in thirds. Cut it in half and place each half on a
warmed dish. Arrange a small salad on plate and garnish with beet
slices. Grind fresh pepper around the edge of the plates. Serves two.
Cook the mushrooms in the butter until soft, about 5 minutes.
Remove the mushrooms with slotted spoon and set aside. Add the
remaining butter, tipping the pan to coat the bottom.
Beat the eggs lightly with water, and add them to the pan. Reduce heat
to medium low. Place cheese on eggs and sprinkle with herbs and
sautéed mushrooms. Salt and pepper the entire omelet and continue
cooking until bottom is lightly browned and top is slightly creamy.
Fold the omelette in thirds. Cut it in half and place each half on a
warmed dish. Arrange a small salad on plate and garnish with beet
slices. Grind fresh pepper around the edge of the plates. Serves two.
| | Back to the Lobby | The Dinner Menu | More Breakfast Anytime! | More Omelets | The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania |
