1 - 10 of 85 for mushroom omelet

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In 10" omelet pan, saute mushrooms in butter. Remove ... omelet with mushrooms and cheese. Fold in half, slide on to warm serving plate. Yield: 3 servings.

Separate 2 eggs ... ovenproof 7 inch omelet pan or heavy ... and top with about 3 tablespoon mushroom sauce. Yield: 6 omelets repeating above directions.

In 10" omelet pan, saute mushrooms in butter. Remove ... surface, cover half of omelet with mushrooms and cheese. Fold in half; slide onto warm serving plate.

Melt butter in ... portions to flow underneath. Cover omelet with mushrooms and 3/4 cup cheese. Fold in half and sprinkle with remaining cheese. 3-4 servings.

Prepare Asparagus-Cheese Sauce. ... Cook and stir mushrooms in butter in 10-inch oven-proof omelet pan or skillet, ... occasionally, until asparagus is tender.

Spray Pam in ... medium heat, add mushrooms, celery and ... cooked edges of omelet and tilt pan ... Serving = 4 ounces protein, 1 cup vegetable, 1 cup salad.

In 1 1/2 ... of the butter, mushrooms and green pepper. ... outer edge of omelet to center, letting ... more sauce and cheese. Serve with remaining sauce.

Combine. Pour into ... (4 oz.) shredded cheddar cheese Cover with mushrooms and 3/4 cup cheese. Fold in half and sprinkle with remaining cheese. Serves 4.

In a bowl, stir soup until smooth. Gradually add eggs and pepper. Melt butter in 10 inch pan, pour in egg mixture. Cook over low heat. Do not stir as ...

(1 package of ... doubled in size. Lightly brush with beaten egg. Sprinkle with omelet and souffle seasoning. Bake uncovered at 375 degrees for 25-30 minutes.

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