Puffy Omelets with Mushroom Sauce

[Virginia]

Puffy Omelets with Mushroom Sauce

12 Eggs
3/4 cup Milk
3/4 teaspoon Salt
1/8 teaspoon Pepper
2 Tablespoons Butter
Mushroom Sauce
Fresh Parsley Sprigs

Separate 2 eggs, and beat whites until stiff but not dry; set aside. Beat yolks in a medium size bowl until thick and lemon colored. Stir in 2 Tablespoons of Milk, 1/8 teaspoon of salt and a dash of pepper; fold whites into this yolk mixture.
Heat an ovenproof 7 inch omelet pan or heavy skillet until hot enough to sizzle a drop of water.

Add 1 teaspoon butter; rotate pan to coat bottom. Pour in egg mixture all at once, and gently smooth surface. Reduce heat, and cook about 5 minutes or until puffy and lightly browned on bottom, gently lifting omelet at edge to judge color.

Bake at 350 degrees for 10 minutes or until lightly browned on top. Loosen omelet with spatula and fold in half. Transfer to serving plate, and top with about 3 Tablespoons of Mushroom Sauce.

Make 5 additional omelets with remaining ingredients. Spoon remaining sauce over omelets, and garnish each with parsley sprigs.

Mushroom Sauce:

1 cup sliced fresh Mushrooms
1 teaspoon grated Onion
2 Tablespoons melted Butter
2 Tablespoons Flour
1 cup Milk
1/2 teaspoon Salt
1/8 teaspoon Pepper

Saute mushrooms and onions in butter in a heavy saucepan for about 5 minutes. Add flour stirring until mushrooms are coated. Cook 1 minute, stirring constantly.

Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper.

Enjoy! Thanks; Virginia

[JoAnn]

Oh what a great brunch this would make..
Thanks Again..

[Author]

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