Mushroom and dill tortilla

1 servings

Ingredients

Quantity Ingredient
2 tablespoons Olive oil
1 large Onion; coarsely chopped
1 pounds Sliced mushrooms
¼ cup Coarsely chopped dill
6 Eggs; lightly beaten
⅛ teaspoon Salt
1 pinch Nutmeg
Fresh ground pepper

Directions

Heat the oil in a medium, cast-iron skillet over medium heat. Add the onion and cook until onions begin to lose their raw look, 3 to 4 minutes. Add the mushrooms and dill and cook until mushrooms are heated through, 3 to 4 minutes. Drain off any liquids. In a separate bowl, whisk eggs with salt, nutmeg and ½ teaspoon fresh ground pepper. Pour over the mushroom mixture and stir to mix. Cook over medium low heat, pushing dry edges to center as it cooks. When center is still damp, slip under a preheated broiler and cook until top is beginning to brown. Cut into wedges. Serve with a tomato or savory salsa.

Yield: 4 servings

Converted by MC_Buster.

Recipe by: COOKING LIVE SHOW # CL9242 Converted by MM_Buster v2.0l.

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