Mushroom Omelet Recipe

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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.

 




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