Broccoli and Mushroom Omelette
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 2 min  7 min  1
1 tsp     vegetable oil     5 mL
4     mushrooms, sliced     4  
1/3 cup     chopped broccoli     75 mL
2     eggs     2  
2 tbsp     water     30 mL
In 8-inch (20 cm) nonstick skillet, heat oil over medium-high heat. Sauté mushrooms and broccoli until just tender. Remove from skillet and set aside; covered.

Beat together eggs and water; pour mixture into skillet. As egg begins to set, use a spatula to gently lift edges to allow uncooked egg to flow onto skillet. When egg is almost set but still slightly moist, spread mushrooms and broccoli mixture over half of the surface. Slip spatula under the unfilled side and fold over gently. Slide omelette onto plate.


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