Mushroom Omelette

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6 pieces eggs, large
2 Tablespoon (30 grams) Jolly Canola Oil  
½ piece (25 grams) white onion, chopped
1 can (400grams) Jolly Whole Mushroom, sliced and drained
¼ teaspoon (1.2 grams) salt, iodized
1/8 teaspoon(.06 grams) black pepper, ground
1 teaspoon (2 grams) chopped parsley


1. Beat eggs in a bowl.
2. Heat butter in a pan. Saute onions and sliced Jolly Mushrooms, season with salt and pepper. Set aside.
3. In the same pan, pour the eggs and add the sauteed mushrooms on one side.
4. Shake the pan and fold the eggs in half.
5. Transfer on a serving plate and garnish with chopped parsley.

Yield: 3 - 4 servings


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