Ingredients
1 tablespoon butter4 medium fresh mushrooms, sliced1/8 teaspoon caraway seeds1/8 teaspoon lemon-pepper seasoning3 eggs2 tablespoons milk1/8 teaspoon saltDash pepper
Preparation
In an 8-in. skillet, heat butter until it sizzles. Saute mushrooms, caraway seeds and lemon-pepper for 3-5 minutes.
In a small bowl, beat the eggs, milk salt and pepper. Pour over mushrooms. Cook over medium heat. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are set, fold omelet in half.
