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1. Add butter to 8-inch skillet, heat over medium until melted and bubbling but not brown.
2. Stir in mushrooms, caraway seed, and lemon pepper and cook 3 to 5 minutes to soften mushrooms.
3. While mushrooms are sautéing add eggs, milk, sea salt and fresh ground black pepper to shallow bowl.
4. Whisk to combine.
5. Pour the eggs over sautéed mushrooms. Cook over medium heat.
6. As eggs set, lift edges, letting uncooked portion flow underneath.
7. When eggs are set, fold omelet in half.
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