Spanish Mushroom Omelet Recipe

Name: Spanish Mushroom Omelet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
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.
2
Combine eggs, milk and salt and pepper to taste. Mix until eggs are lemony and frothy.
3
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.
4
Repeat with remaining egg being sure milk and butter are hot before adding egg mixture.
5
Serve with mushroom sauce.

653

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup mushroom, sliced (about 1/4 pound), 1/3 cup onion, chopped, 1/4 cup green pepper, chopped, 1 medium garlic clove, minced, and more.

Yes, Spanish Mushroom Omelet falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spanish Mushroom Omelet

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