SPANISH MUSHROOM OMELET

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Spanish Mushroom Omelet image

This recipe does not make an omelet like we are used to in the United States. Rather, it is like a tortilla with a rich, flavorful sauce.

Provided by threeovens

Categories     One Dish Meal

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

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