Categories: breakfast, dinner, not tried

Ingredients

• 8 eggs
• 1/2 cup water
• 1/2 teaspoon salt
• 5 teaspoons margarine or butter
• 1 medium onion, minced
• 8 ounces mushrooms, thinly sliced
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 cup heavy cream
• 2 tablespoons chopped parsley

Directions

1. In nonstick 10 inch skillet, heat 1 tablespoon margarine or butter over medium-high heat.

2. Add onion, cook 5 minutes.

3. Stir in mushrooms, salt, and pepper; cook until liquid evaporates.

4. Stir in cream; boil 3 minutes.

5. Stir in parsley.

6. Beat eggs with water and salt.

7. For each omelet, melt 1 teaspoon margarine or butter in non stick 8 inch skillet over medium high heat.

8. Pour 1/2 cup of egg mixture into skillet; cook until set (about 1 minute), gently lifting edge.

9. Spoon one- fourth of filling on half of omelet, fold over other half, slide onto plate.

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