Mushroomelettes

1. 1

   Clean and cut the mushrooms into 1/4 inch dice, and sprinkle them with lemon juice.

2. 2

   Melt 1 ounce of the butter in a small saucepan and soften the onion for several minutes without letting it brown.

3. 3

   Stir in the mushrooms and let them stew gently for 5 minutes, covered.

4. 4

   Season with salt and stir in the chopped parsley; keep the mixture hot.

5. 5

   Break the eggs into a bowl and season with a little salt.

6. 6

   Beat briefly with a fork until well mixed but do not over-beat as this will make the omelet tough.

7. 7

   Heat half of the remaining butter in an omelet pan.

8. 8

   At the moment when it starts to brown, pour in half the eggs, let them fry, moving them around briskly with a fork for a minute and lifting the edges to allow the uncooked mixture to run underneath.

9. 9

   When just set put half the mushrooms across the middle and slide the omelet onto a heated plate, folding it over to make a half-moon shape as you do so.

10. 10

    Fry the second omelet in the same way.

No additional tips available.