| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Spanish |
Cheese, Eggs, Main dish, Omelet, Spanish |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive Oil |
| 1 |
lg |
Green Pepper; (Chopped) |
| 1 |
lg |
Onion; (Chopped) |
| 4 |
|
Cloves Garlic; (Minced) |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Black Pepper; (Ground) |
| 1 |
tb |
Parsley |
| 1/2 |
ts |
Thyme |
| 8 |
lg |
Mushrooms; (Sliced) |
| 1 1/2 |
c |
Tinned Tomatoes; (Drained) |
| 6 |
lg |
Eggs; Beaten |
| 2 |
sm |
Jalapeno Peppers; (chopped) |
| 1 |
tb |
Romano Cheese |
| 1 |
pn |
Basil |
INSTRUCTIONS
Saute Green Pepper, Onion, and Garlic in olive oil until soft. Add
Mushrooms, Jalapeno peppers, & Seasonings. Stir Well.. Then add tomatoes,
mashing them up a bit so they are not whole, and let simmer for 10 minutes.
Sprinkle the Romano Cheese over the mixture and then Add eggs to mixture by
pouring over top. Cook over medium heat. Lift edges of omelet to let
uncooked egg flow under. When set, fold over and serve at once on warm
platter... Sometimes I add Cheddar Cheese over the top of this, sometimes I
dont.. Preference presides.
>From the files of Earl Shelsby
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Aug 30, 98,
converted by MM_Buster v2.0l.
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