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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