| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
|
Too, Hot, Tamales |
2 |
Servings |
INGREDIENTS
| 1 |
tb |
Parsley; Finely Chopped |
| 1/4 |
bn |
Epazote |
| 1 |
lg |
Tomato; seeded and diced |
| 1/8 |
c |
Olive Oil Plus |
| 1 |
tb |
Olive oil |
| 2 |
tb |
Butter |
| 2 |
|
Garlic cloves; finely chopped |
| 1/4 |
bn |
Thyme |
| 1/2 |
lb |
Wild Mushrooms: Morels, Shittake, Oyster; wiped clean |
| 3 |
|
Extra large eggs |
| 1 |
tb |
Milk |
|
|
Salt |
|
|
Black pepper; freshly ground |
INSTRUCTIONS
In a small bowl, combine the parsley, epazote, tomato and 1/8 cup olive oil
to make a salsa. Set aside. Heat the remaining olive oil and butter in a
nonstick omelet pan. Add the garlic, mushrooms and thyme and saute over
medium heat until soft. If they give off juice, turn up the heat until it
boils away. Preheat the broiler. Beat the eggs, milk and salt and pepper
together in a small bowl. When the mushrooms are done, pour the egg mixture
into the pan. Stir until it starts to scramble; stop and push down the
sides with a spatula so uncooked egg hits the pan's surface. When the eggs
begin to set, remove the pan from stove and place under the broiler until
eggs are no longer runny. (If your pan isn't entirely heatproof, cover the
handle with aluminum foil.) Remove the pan from broiler and slide the
omelet onto a plate, folding it in half as you go. Cut in two and top each
half with a spoonful of the salsa. Yield: 2 servings Copyright, 1996, TV
FOOD NETWORK, G.P., All Rights Reserved 11/18/96 show
Recipe By : TOO HOT TAMALES SHOW #TH6319
Posted to MC-Recipe Digest V1 #318
Date: Tue, 26 Nov 1996 17:24:44 -0600
From: Pat Asher <asher@mcs.com>
NOTES : (WILD MUSHROOM OMELET)
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