- lb Mushrooms, cleaned and sliced
- Green or red pepper chopped
- 2 tb Olive or vegetable oil
- 4 eggs
- c Milk or water
- Salt and pepper
Heat olive oil in a large skillet.
Add mushrooms and green pepper.
Cook 5 minutes or so, stirring occasionally, until green pepper is softened.
Meanwhile, beat eggs, milk, salt and pepper in a medium bowl.
When vegetables are soft, transfer them to a plate.
Pour the gee mixture into the skillet and cook over medium flame.
Lift edges of the skillet to allow raw egg mixture to flow underneath and cook.
When the egg is about half set, sprinkle with mushrooms and green pepper.
Fold the egg over to enclose the filling and cook to desired doneness.
Slide onto a serving platter, then divide into portions and serve.
Serves 2 to 4, depending on appetites.