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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Clean and cut the mushrooms into ¼ inch dice, and sprinkle them with lemon juice. | 2. Melt 1 ounce of the butter in a small saucepan and soften the onion for several minutes without letting it brown. | 3. Stir in the mushrooms and let them stew gently for 5 minutes, covered. | 4. Season with salt and stir in the chopped parsley; keep the mixture hot. | 5. Break the eggs into a bowl and season with a little salt. | 6. Beat briefly with a fork until well mixed but do not over-beat as this will make the omelet tough. | 7. Heat half of the remaining butter in an omelet pan. | 8. At the moment when it starts to brown, pour in half the eggs, let them fry, moving them around briskly with a fork for a minute and lifting the edges to allow the uncooked mixture to run underneath. | 9. When just set put half the mushrooms across the middle and slide the omelet onto a heated plate, folding it over to make a half-moon shape as you do so. | 10. Fry the second omelet in the same way. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mushroom	1/4			-	-	-	-
lemon juice	1	dash		-	-	-	-
butter	1 1/2	1/2	unsalted	128.25	5.8927	4.0072	10.8
onion	1	teaspoon	chopped	1.3333	0.3113	0.0367	0.0033
salt				-	-	-	-
parsley	1	teaspoon	chopped	0.45	0.0791	0.0371	0.0099
egg	5			357.5	1.8	31.4	23.775

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.