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    You are in: Home / Greek / Mushroom & Parsley Omelette Recipe
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    Mushroom & Parsley Omelette

    Mushroom & Parsley Omelette. Photo by Sara 76

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Sara 76's Note:

    This is from "The Best Traditional Recipes of Greek Cooking". I have posted it as writted in the book, but when I made them, instead of frying them on both sides, I fried them until they were cooked on the bottom and almost set, then placed them under the grill to set the top. I used cheese kransky for the sausages (simply because I had them on hand), which worked well. I would love to try it with Greek sausages or chorizo next time. This was a very filling, tasty brunch, and it was easy to adapt to the number of servings we needed.

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    1. 1
      In a frying pan, heat 2TB of oil, add the mushrooms and parsley and saute for about 5 minutes over medium heat.
    2. 2
      Then, beat 3 eggs in a bowl. Add 1/4 of the mushroom and parsley mixture and season with pepper and salt.
    3. 3
      In another frying pan, heat 2 TB of oil. Add the egg mixture, 1/4 of the sausage slices, and some more parsley.
    4. 4
      Stir a little and let the omelette fry on both sides.
    5. 5
      repeat this process with the remaining eggs, mushrooms, and sausages.
    6. 6
      Serve the omelettes hot.

    Ratings & Reviews:


    Nutritional Facts for Mushroom & Parsley Omelette

    Serving Size: 1 (398 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1198.2
    Calories from Fat 1044
    Total Fat 116.0 g
    Saturated Fat 23.8 g
    Cholesterol 630.0 mg
    Sodium 856.1 mg
    Total Carbohydrate 3.6 g
    Dietary Fiber 0.8 g
    Sugars 1.9 g
    Protein 36.2 g

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