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Noodle Omelet

3 tablespoons butter
1/2 cup thinly sliced fresh mushrooms
8 eggs
1 teaspoon salt
Freshly ground black pepper to taste
2 tablespoons finely chopped mixed fresh herbs (chives, parsley, tarragon, chervil, thyme, whatever you prefer)
2 tablespoons water
1 - 1 1/2 cups cooked fine egg noodles
(leftover noodles that have been mixed only with butter and cheese may be used in this omelet)

Melt 1 tablespoon of the butter in a small skillet and sauté the mushrooms 3 to 4 minutes; set aside.

Combine eggs, salt, pepper, herbs and water and beat lightly. Stir in noodles. Heat remaining butter in a large omelet pan or skillet and when the foam starts to subside, pour in the egg mixture. Cook over medium heat until sides and bottom begin to set. Put cooked mushrooms and their butter in a strip in the center of the omelet. Loosen sides of omelet from pan with spatula and fold one side over the other, covering the mushrooms.

Shake pan to loosen bottom of omelet. Cover with a lid for about 3 minutes, then slip out onto a warmed serving dish.

Makes 4 servings.