Spanish Mushroom Omelet

Recipe by threeovens
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READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Melt 2 tablespoons butter in a saucepan. Add mushrooms, onion, green pepper, and garlic. Saute until vegetables are tender. Stir in tomatoes, water, bay leaf and cayenne. Bring to a boil; reduce heat and simmer 30 minutes, stirring occasionally.
  • Combine eggs, milk and salt and pepper to taste. Mix until eggs are lemony and frothy.
  • Melt 2 tablespoons butter in a large skillet over medium low heat. Pour in half the egg mixture and cook until bottom is set. Gently lift and allow uncooked egg to flow underneath.
  • Repeat with remaining egg being sure milk and butter are hot before adding egg mixture.
  • Serve with mushroom sauce.
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