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Recipe #901 | Serves 4
|1/4 cup water|
|2 tsp olive oil|
|2 tsp butter|
|1 garlic clove, crushed and chopped|
|1/4 lb Chanterelle mushrooms, sliced (about 2/3 cups)|
|2 baby bok choy, sliced|
|salt and pepper to taste|
- Beat eggs with and set aside.
- Heat a non-stick skillet to medium-high. Add the olive oil and butter. Add garlic and Chanterelles; sauté for 4-5 minutes until mushrooms are soft and browned. Add the bok-choy and stir-fry for about 30 seconds.
- Pour the eggs over the vegetables and stir the whole mixture with a spatula. Cook until the eggs are set. Roll the omelette to the edge of the pan. Invert onto a warm platter and serve at once.
|Note:||Adding water to the egg mixture will result in a much lighter and fluffier omelet.|