Mushroom Omelette II
- 14 ounces open mushrooms
- 4 eggs
- 1/2 cup milk
- 1 tablespoon chopped parsley
- 2 tablespoons plain flour
- 2 tablespoons self-rising flour
- Peanut or polyunsaturated oil as needed
- 2 tablespoons grated cheese
Dice the open mushrooms. Beat the eggs and the other ingredients mixing until fully blended. Heat pan with polyunsaturated oil and add omelette mixture turning over when cooked.
This recipe yields 4 to 6 servings.