Mushroom omelet

Mushroom omelet



  • butter or margarine - 6 tsp
  • water - 1 c
  • chopped onion - 1/3 c
  • salt and pepper to taste - 1 item
  • cayenne pepper - 1/8 tsp
  • chopped green peppers - 1/4 c
  • large bay leaf - 1 item
  • sliced mushrooms about 1/4 lb - 1 c
  • medium garlic clove, minced - 1 item
  • or 12 eggs - 6 item
  • can condensed tomato soup - 1 3/4

How to make mushroom omelet:

Combine mushrooms, onion, green pepper and garlic in 2 teaspoons margarine in small saucepan and cook until tender. In another saucepan, blend water, soup, bay leaf, cayenne pepper, salt and pepper to taste and bring to a boil. Reduce heat and simmer 30 minutes, stirring occasionally. Remove bay leaf. Keep sauce hot.

Melt 4 teaspoons margarine in large skillet and heat to 350°. Whip eggs until fluffy and pour into hot skillet. When eggs are set on bottom, but still moist on top, cover with mushroom filling. Fold over once, slide onto a warm platter and spread with sauce.

Recipe categories: Lunch/snacks, Snacks, Cheese.

Mushroom omelet
Average rating: 4.1 of 5, total votes: 9
Cook. Time: PT15M
Total Time: PT15M

Cause of complaint:

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