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Simple Three-Egg Mushroom Omelette
- 2 tablespoons butter + a pat for the eggs
- 1 1/2 cups (4 oz or 30 g) assorted mushrooms, any wild or cultivated variety, chopped
- sea salt
- fresh ground black pepper
- pinch of cayenne pepper
- 3 eggs, room temperature
Directions:View on Lisa's Kitchen
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