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  Added: Sep 12, 2007  •  Visited (316)  •  Print version Print this recipe (14)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Mushroom Omelet
What You Need:
  • 1 cup sliced fresh mushrooms (about ¼ pound)
  • 1/3 cup chopped onion
  • ¼ cup chopped green pepper
  • 1 medium clove garlic, minced
  • 6 tablespoons butter or margarine
  • ¼ cup water
  • 1 can (10¾ ounces) condensed tomato soup
  • 1 large bay leaf
  • 1/8 teaspoon cayenne pepper
  • 12 eggs
  • 6 tablespoons milk
  • Salt to taste
  • Pepper to taste

  • How To Cook:
    1. Combine mushrooms, onion, green pepper and garlic; brown in a saucepan in 2 tablespoons butter until tender.

    2. Blend in water, soup, bay leaf and cayenne; bring to a boil.

    3. Reduce heat; simmer 30 minutes, stirring occasionally.

    4. Remove bay leaf.

    1. Beat eggs, milk, salt and pepper to taste.

    2. Melt 2 tablespoons butter in a skillet.

    3. Pour in half the egg, mixture; cook slowly. (As undersurface becomes set, lift slightly to allow uncooked egg to flow underneath and cook.)

    4. Keep first omelet warm; repeat, making one more omelet.

    5. Serve with mushroom sauce.

        A tortilla is a flat (not folded) omelet to the Spanish, and it is served with a rich and flavorful sauce, such as this one. Be sure butter and pan are hot before adding egg mixture for a perfect tortilla.
    To Serve: 6
    This recipe is also available in:
    Cuisine » Europe » Spain
    Main Ingredient » Dairy » Eggs
    Main Ingredient » Mushrooms
    Main Ingredient » Dairy » Butter
    Dish » Breakfast Dishes


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