Green Onion And Mushroom Omelet

Epicurious. serve with a spring greens salad with champagne vinaigrette.

Finely chop mushrooms in processor.

Melt 2 tablespoons butter in medium skillet over medium-high heat.

Add mushrooms and 3 tablespoons onions.

Saut 3 minutes.

Add vermouth and boil until evaporated , about 1 1 / 2 minutes.

Season with salt and pepper.

Whisk eggs , 1 tablespoon water , salt , and pepper in medium bowl to blend.

Melt 1 teaspoon butter in small nonstick skillet over medium heat.

Add half of egg mixture.

Stir with back of fork until edges begin to set.

Cook until omelet is set , lifting edges with spatula to let uncooked egg flow underneath , about 2 minutes.

Spoon half of mushroom mixture down center of omelet.

Fold both sides of omelet over filling and transfer to plate.

Repeat with remaining butter , egg mixture , and mushroom mixture.

Sprinkle omelets with remaining onions.

cremini mushrooms, butter, green onions, dry vermouth, eggs, water, salt, ground black pepper