Mushroomelettes

Directions

1. 1
   Clean and cut the mushrooms into 1/4 inch dice, and sprinkle them with lemon juice.
2. 2
   Melt 1 ounce of the butter in a small saucepan and soften the onion for several minutes without letting it brown.
3. 3
   Stir in the mushrooms and let them stew gently for 5 minutes, covered.
4. 4
   Season with salt and stir in the chopped parsley; keep the mixture hot.
5. 5
   Break the eggs into a bowl and season with a little salt.
6. 6
   Beat briefly with a fork until well mixed but do not over-beat as this will make the omelet tough.
7. 7
   Heat half of the remaining butter in an omelet pan.
8. 8
   At the moment when it starts to brown, pour in half the eggs, let them fry, moving them around briskly with a fork for a minute and lifting the edges to allow the uncooked mixture to run underneath.
9. 9
   When just set put half the mushrooms across the middle and slide the omelet onto a heated plate, folding it over to make a half-moon shape as you do so.
10. 10
    Fry the second omelet in the same way.