4 servings

How to Make It

Step 1

Sauté veal, mushrooms, and onion in 1 tablespoon shortening in a large skillet until veal is no longer pink and vegetables are tender. Stir in flour.

Step 2

Combine eggs, milk, parsley, salt, and pepper in a medium mixing bowl; beat well. Stir in veal mixture.

Step 3

Melt remaining shortening in a 10-inch skillet. Pour egg mixture into skillet. Cover and cook over low heat 25 minutes or until set. Sprinkle with paprika, if desired.

Step 4

Sauté sliced mushrooms in butter until tender. Arrange over omelet. Cut omelet into wedges, and serve immediately.

Oxmoor House Homestyle Recipes

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