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1 cup sliced mushrooms
1/4 cup butter
3 eggs
1/8 cup milk
Half can of cream of mushroom soup
Start by placing half of butter in hot skillet and sauteeing mushrooms for about 1 minute. Remove mushrooms and set aside. Mix eggs and milk and beat until smooth. Place remaining butter into hot skillet and let melt. Pour egg mixture into skillet and cook until edges of eggs are firm. Place sauteed mushrooms in middle of eggs and fold omelet in half. Cook for about one half minute and then flip over to brown other side. Remove omelet from pan. Pour mushroom soup in hot skillet and heat until hot. Top cooked omelet with hot cream of mushroom soup. Season to taste with salt and pepper and serve. | 