Provencal-Style Omelet
From: Marie, Baie Saint-Paul, Quebec, Canada
Servings: 4
IngredientsPreparation
  • 8 eggs
  • 1 large tomato
  • 2 ounces [50 g] butter
  • 2 ounces [50 g] freshly sliced mushrooms
  • 1 teaspoon [5 mL] freshly minced parsley
  • Pinch freshly minced basil
  • Pinch of salt
  • Pinch of pepper
  • Beat eggs.
  • Dice tomato.
  • Melt butter into a frypan; add eggs.
  • Immediately add tomato dices.
  • Salt and pepper.
  • Add mushroom slices, minced parsley and basil.
  • Cook over low heat for 10 minutes.
  • Serve immediately.