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 medium heat until hot enought to sizzle a drop of water.

5. 5

   Add 1 tablespoon butter, and rotate pan to coat.

6. 6

   Pour half of egg mixture into pan.

7. 7

   As mixture starts to cook, gently lift edges of omelet with spatula, and tilt pan so uncooked portion flows underneath.

8. 8

   Fold omelet in half with spatula, and place on warm platter.

9. 9

   Repeat with remaining egg mixture and 1 tablespoon butter.

10. 10

    Serve with additional picante sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.