6 beaten eggs
1/3 cup shredded Gruyere or Swiss cheese
1/4 cup water
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
2 tablespoons margarine or butter
1 1/2 cups thinly sliced fresh mushrooms (about 4 oz)
1/4 cup sliced green onions
1 tablespoon snipped fresh Italian flat-leaf parsley
1 tablespoon snipped fresh dill
In a medium bowl beat together eggs, cheese,
water, salt and pepper.
In a 10-inch medium skillet melt margarine or
butter over medium-high heat. Add mushrooms and cook for 4-5 minutes or
until liquid evaporates. Stir in green onions, parsley, and dill.
Pour egg mixture over mushroom mixture.
Cook, uncovered, over medium heat. As the egg mixture begins to set, run a
spatula around edge of skillet, lifting egg mixture so uncooked portion flows
underneath. Continue cooking and lifting edges until egg mixture is
almost set (surface will be moist). Remove from heat.
Cover and let stand for 3-4 minutes or until
top is set. Cut into wedges.
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