Mushroom Omelet with Soy Sauce







ingredient 

4 large eggs

1/4 cup water

1/2 teaspoon Kikkoman Soy Sauce

1 tablespoon butter or margarine, divided

1 cup sliced white or brown mushrooms

Chopped parsley, for garnishing rections

Directions

Whisk together eggs, water and soy sauce. In an 8-inch nonstick skillet over medium-high heat, melt 1 teaspoon of the butter. Add mushrooms and sauté until soft and browned. Remove mushrooms and wipe skillet dry with a paper towel.


In the same skillet, melt remaining 2 teaspoons butter over medium-high heat. When butter starts to foam, pour eggs into center of pan and stir with a rubber spatula. When eggs begin to set, pull in from sides of the pan with the spatula, tilting the pan so that unset eggs flow 




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