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Foodgeek: |
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Rating: |
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Servings: |
2 servings |
Prep. Time: |
:20 |
Total Time: |
:20 |
Ingredients: |
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4 eggs
1/4 cup milk
2 shallots, finely diced
3 slices prosciutto, chopped
4 md. shiitake mushrooms, diced
2 tbsp. Parmigiano-Reggiano cheese
Salt and pepper, to taste
Olive oil
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Directions:
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Place a small skillet on medium-low heat. Add 1 tbsp. olive oil and let warm for 1 minute. Add shallots, prosciutto and mushrooms to skillet and saute until shallots are lightly browned. Move shallot mixture to a bowl.
Beat together eggs, milk, salt and pepper. Skillet still heated to medium-low, add a light amount of olive oil or butter. Add 1/2 of mixture to skillet and cover. Cook for 3-4 minutes, checking periodically.
Lightly separate omelette edges from the side and bottom of the skillet, and flip the omelette. Top omelette with half of the shallot mixture and 1 tbsp. Parmigiano-Reggiano. Cover skillet for 1 minute. Fold omelette over and serve.
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