Spanish Omelet

1. 1

   Saute tomato, green pepper and mushrooms in 2 tablespoons butter until tender; drain.

2. 2

   Combine eggs, water, salt and pepper; stir briskly with a fork until uniformly blended.

3. 3

   Stir in vegetable mixture, 2 tablespoons picante sauce and bacon.

4. 4

   Heat a 10-inch omelet pan or heavy skillet over a medium heat until hot enough to sizzle a drop of water.

5. 5

   Add 1 tablespoon butter and rotate pan to coat bottom.

6. 6

   Pour half of egg mixture into skillet. As mixture starts to cook, gently lift edges of omelet with a spatula and tilt pan so uncooked portion flows underneath.

7. 7

   Fold omelet in half and place on a warm platter.

8. 8

   Repeat procedure with remaining 1 tablespoon butter and egg mixture.

9. 9

   Serve with additional picante sauce, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.