Open-Face Veal Omelet

Name: Open-Face Veal Omelet
Ingredients: 1/2 pound veal cutlets, chopped; 1 cup chopped fresh mushrooms; 1 tablespoon grated onion; 2 tablespoons shortening, divided; 1 tablespoon all-purpose flour; 6 eggs; 1/4 cup milk; 1 tablespoon chopped fresh parsley; 1/2 teaspoon salt; 1/8 teaspoon pepper; Paprika (optional); 3 fresh mushrooms, sliced; 1 tablespoon butter or margarine

13 ingredients

4 steps

Ingredients

1/2 pound veal cutlets, chopped
1 cup chopped fresh mushrooms
1 tablespoon grated onion
2 tablespoons shortening, divided
1 tablespoon all-purpose flour
6 eggs
1/4 cup milk
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/8 teaspoon pepper
Paprika (optional)
3 fresh mushrooms, sliced
1 tablespoon butter or margarine

Directions

1

Saute veal, mushrooms, and onion in 1 tablespoon shortening in a large skillet until veal is no longer pink and vegetables are tender. Stir in flour.
2

Combine eggs, milk, parsley, salt, and pepper in a medium mixing bowl; beat well. Stir in veal mixture.
3

Melt remaining shortening in a 10-inch skillet. Pour egg mixture into skillet. Cover and cook over low heat 25 minutes or until set. Sprinkle with paprika, if desired.
4

Saute sliced mushrooms in butter until tender. Arrange over omelet. Cut omelet into wedges, and serve immediately.

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