Mushroom Omelet Recipe

Instructions

1. Cut 3 or 4 mushrooms in small pieces; stew them until tender in a little milk.
2. Beat 6 eggs, keeping the yolks and whites separate. Add the mushrooms to the yolks, using the milk in which they were stewed.
3. Season with a little salt and paprika, fold in the whites of the eggs.
4. Have the butter boiling hot in the omelet-pan, which should be kept very smooth. Pour the mixture in, and as soon as it begins to stiffen, draw it away from the edges of the pan or gently slide a knife under the center to allow the uncooked egg to reach the hot pan, and cook evenly.
5. As soon as the omelet is a rich golden brown, fold over and serve at once on a very hot plate.