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Prep Time: 0 Minutes Cook Time: 7 Minutes |
Ready In: 7 Minutes Servings: 1 |
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This is my take on a Spanish Omelet. The key is too make sure to cook the egg slowly or the bottom will burn. Also to utilize Pam and a non stick pan. Ingredients:
3 eggs, beaten in bowl together |
salt |
pepper |
1 - handful of bella mushrooms, chopped |
1 - quarter of spanish onion, chopped |
5 or 6 grape tomotoes, chunked |
1 - piece of garlic minced |
some shredded cheese |
olive oil |
salsa |
Directions:
1. Filling:
2. Place some olive oil, S&P, and garlic in pan. Put heat on high and place onions in pan, stirring often.
3. As onions turn opaque, add a few teaspoons of salsa. Simmer then reduce to Medium Low.
4. Add Mushrooms and tomatoes along with two more teaspoons of salsa.
5. Cook until musthrooms and tomatoes have reduced size.
6. Pour mixture into bowl and set aside.
7. Eggs:
8. Thoroughly spray nonstick pan with Pam. Make sure to get on the sides of the pan. You don't need a large one.
9. Have heat on medium Low.
10. Place eggs in pan. Once eggs start to firm, place mixture on one side of the circle. Don't overload omelet with mixture. Make sure to leave edges free of mixture.
11. Watch closely. You will see that one side turns firm fast. When that happens, spin pan to opposite side to get the eggs even.
12. Add cheese on top of mixture.
13. When you see that there is only a thin layer that needs to firm on omelet, flip egg on top of mixture to make a cresent shape.
14. Cover pan with lid for a few minutes so egg can thoroughly cook. Check to make sure bottom doesn't burn every so often.
15. Flip omlete on pan and repeat time with lid on pan.
16. Plate immediately. Pour some salsa on top and you are ready to go.
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