2 cans (3 oz. each) chopped, broiled in butter, mushrooms
6 eggs
1 tsp. salt
1/8 tsp. pepper
Dash of powdered rosemary

Drain mushrooms, reserving broth from 1 can. Beat eggs slightly with reserved mushroom broth and seasonings. Stir in mushrooms. Pour into well greased, shallow baking dish, about 10 x 6 x 2 inches. Bake in slow 325 degree oven, until omelette is just cooked through, about 35 minutes. Cut into individual servings and serve immediately with wine sauce. Makes 4 servings.