In skillet over medium heat, add 2 tablespoons butter, cook mushrooms until tender and liquid evaporates. Stir occasionally. Stir in chives and 1/8 teaspoon salt, keep warm. Meanwhile, beat together eggs, milk, remaining salt, pepper. In omelet pan over medium heat, melt remaining butter. Pour in egg mixture. As eggs set around edge, lift, tilt skillet to allow uncooked egg mixture to run underneath. When set but still surface moist, increase heat to brown bottom. Remove from heat, spoon 1/2 of mushroom mixture in center, lift and fold omelet. Top with remaining mushroom mixture. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (1062g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1281 (76%)|
|Amt Per Serving||% DV|
|Total Fat 142.4g||190 %|
|Saturated Fat 45.9g||229 %|
|Monounsaturated Fat 55.3g|
|Polyunsanturated Fat 25.6g|
|Cholesterol 3246.4mg||999 %|
|Sodium 1074.2mg||37 %|
|Potassium 1055mg||28 %|
|Total Carbohydrate 7.3g||2 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 6.9g|
|Protein 95.3g||136 %|
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Calories per serving: 1679
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