Omelette a la Viacroze


6 eggs, beaten
1 onion chopped and cooked soft in butter and 1 tablespoon parsley
3 mushrooms cooked until slightly soft in butter, 1/4 cup diced ham, and 2 tablespoons meat extract


Make a flat omelet with half your eggs and slide it onto a hot plate. Cover with the onion and mushroom and ham mixture. Top with another round omelet made with the remaining eggs. Quite a sandwich.


Serves 3.

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