Mushroom Folded Omelette

  Omelettes are fantastic for breakfast or a quick lunch. Also Omelettes make the perfect weeknight "light dinner", ready in 15 to 30 minutes. Many fillings can be used.



Ingredients: (1 serving)

4 medium fresh mushrooms, sliced

2 green onions or scallions, thinly sliced

1 clove of garlic, grated

1 tabs cilantro, finely chopped

1 whole egg + 2 whites

2 tabs olive oil, divided

Salt & pepper

Dash of paprika

Preparation:

 Heat an 8-in. non-stick pan, over medium higt heat. 

Add 1 tabs olive oil, green onions, garlic and Sauté for about 2 minutes.

Add mushrooms, cilantro and season with salt and pepper to taste. Cook until tender, about 3 minutes.

In a small bowl, beat eggs, salt, pepper and a dash of paprika (it gives the omelette a nice color).

Add the remaining olive oil to the pan and pour eggs mixture over mushrooms.

As eggs set, lift edges, letting uncooked portion run underneath. Let omelette sit for 15 seconds without touching.

When eggs are set, using your spatula, fold over 1/3 of the omelette then the other 1/3 so that omelette is a tri-fold and slide it onto a plate.

Serve immediately.