Best Mushroom Omelet Spanish Style Recipes

Spanish Mushroom Omelet image

Provided by threeovens

Time 50m

Yield 2 tortillas, 6 serving(s)

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 275.6, Fat 22.2, SaturatedFat 10.8, Cholesterol 455.7, Sodium 233, Carbohydrate 5.1, Fiber 0.9, Sugar 2.8, Protein 14.2

Mushroom, Bell Pepper, and Cheese Omelet image

Provided by ratherbeswimmin

Categories Breakfast

Time 22m

Yield 1 serving(s)

Number Of Ingredients 16

1 tablespoon butter or 1 tablespoon margarine
2 tablespoons chopped red bell peppers
2 tablespoons chopped green bell peppers
2 tablespoons chopped yellow onions
2 large mushrooms, chopped
Tabasco sauce (to taste)
1 tablespoon chopped parsley
2 tablespoons grated monterey jack cheese
3 large eggs
1 tablespoon water
1/4 teaspoon salt (or to taste)
fresh ground pepper
1 teaspoon butter or 1 teaspoon margarine
grated parmesan cheese (topping)
parsley sprig (garnish)
tomatoes, cut into wedges (garnish)

Steps:

To make the filling: In a nonstick skillet, melt the butter over medium heat.
Add in the bell pepper, onion, and mushrooms; stir/saute for about 5 minutes or until tender.
Add in Tabasco sauce and parsley; stir to combine; set aside.
To make the omelet: in a mixing bowl, whisk together the eggs, water, salt, and pepper.
Heat an 8-inch omelet pan over medium heat; add butter and swirl to coat the bottom of the pan.
When butter foams, pour egg mixture in all at once.
Let set for about 20 seconds or until edges begin to cook.
Using a spatula, gently lift edges of mixture and tilt skillet to allow uncooked egg mixture to flow underneath.
Continue to do this until the top is almost dry.
Spoon vegetable mixture over one half of the omelet; sprinkle MJ cheese over vegetable mixture.
Fold the other side of the omelet over to cover.
Let stand for a few seconds to let cheese melt.
Turn omelet out onto a warmed plate; sprinkle with parmesan cheese and garnish with parsley and tomato wedge.