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| Matzoh And Mushroom Omelette
- Pareve 4 matzot, broken into 2 to 3 inch pieces 6 eggs Salt Dash of nutmeg Freshly ground black pepper. 4 tbsp unsalted margarine 1/4 cup chopped green onions 4 mushrooms, thinly sliced Moisten the matzot in hot water. Drain well. In a large bowl, beat the eggs, salt, nutmeg and pepper. Gently fold the matzot into the egg mixture. Heat the butter in a large skillet and saute the onions. Add the mushrooms and saute until soft, 3 to 4 minutes. Pour the egg mixture into skillet. Seaon to taste with salt and pepper. Brown on one side, shaking the pan to avoid sticking. Turn and brown on the other side. Serve hot. Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By east_of_soho@... |