Spanish Mushroom Omelet

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• 1 cup mushroom, sliced (about 1/4 pound)
• 1/3 cup onion, chopped
• 1/4 cup green pepper, chopped
• 1 medium garlic clove, minced
• 6 tablespoons butter
• 1 (10 ounce) can tomatoes
• 1/4 cup water
• 1 bay leaf
• 1/8 teaspoon cayenne
• 12 eggs
• 6 tablespoons milk
• salt and pepper

Recipe

• 1 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.
• 2 combine eggs, milk and salt and pepper to taste. mix until eggs are lemony and frothy.
• 3 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.
• 4 repeat with remaining egg being sure milk and butter are hot before adding egg mixture.
• 5 serve with mushroom sauce.