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Omelette With Mousserons

Mushrooms With Omelette Is A Delicious Thing, It's Mean In Your Mouth.............. Watering. :)

Serves 1

Eggs 3
Butter 50 G/ Oz 
Mushrooms A Handful Cleaned 
Lemon Juice 
Salt & Pepper 

1- Break the eggs into a bowl and beat them lightly until they are thoroughly mixed.

2- Heat half the butter in a saucepan until it is foaming ; fry the mushrooms very quickly and season with a little salt, pepper and lemon juice. 

3- Place an omelette pan over a fairly high heat and add the remaining butter ; when it is foaming, pour in the eggs, add the mushrooms and season well. Do nothing for 10 seconds, but wait for the eggs to bubble up in the middle of the pan. Stir quickly and lightly with the back of a fork or a wooden spoon, then over the omelette off the center of the pan towards the edge of the pan furthest away from you. Speed is of the essence; the omelette should remain creamy in the center and should take no more than 45 seconds to cook. Give the pan a little knock to nudge the omelette against the edge. Tip the omelette on to a warned plate and serve at once, either on its own or with some fried potatoes. 


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