Wild mushroom omelet - (huevos con setas)

2 servings

Ingredients

Quantity Ingredient
1 tablespoon Finely-chopped parsley
¼ bunch Epazote
1 large Tomato; seeded and diced
⅛ cup Olive oil; plus
1 tablespoon Olive oil
2 tablespoons Butter
2 Garlic cloves; finely chopped
¼ bunch Thyme
½ pounds Wild mushrooms; wiped clean
(morels; shiitakes, oysters)
3 Extra-large Eggs
1 tablespoon Milk
Salt; to taste
Freshly-ground black pepper; to taste

Directions

In a small bowl, combine the parsley, epazote, tomato and ⅛ cup olive oil to make a salsa. Set aside. Heat the remaining olive oil and butter in a non-stick 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. This recipe yields 2 servings Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6319 broadcast 11-18 1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

11-18-1996

Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

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