Prep
15 minCook
40 minLevel
EasyRating
/rating_off.png "1 Star")
Loading...| butter 1 onion, thinly sliced | |
| 150 g/5 oz button mushrooms, sliced pinch of plain flour | |
| pinch of curry powder 100 ml/3 1⁄2 fl oz double cream | |
| 6 eggs salt and pepper |
| 1. | Melt half the butter in a frying pan, add the onion and cook over a low heat, stirring occasionally, for 5 minutes. |
| 2. | Add the mushrooms and cook for a few minutes, then season with salt and pepper to taste and add the flour, curry powder and cream. Mix well and cook over a medium heat for about 30 minutes. |
| 3. | Lightly beat the eggs with 1 tablespoon water, a pinch of salt and a pinch of pepper. Melt the remaining butter in a frying pan, pour in the eggs and cook until set on the underside and soft on top. |
| 4. | Sprinkle the mushrooms on one half of the omelette, fold over and slide on to a warm serving dish. If you like, this omelette may be served with Curry Sauce or very runny Bechamel Sauce. |
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