Wild Mushroom Omelet - {Huevos Con Setas}

Recipe Ingredients

1 tablespoon	15ml	Finely-chopped parsley
1/4		Epazote
1		Tomato - seeded and diced (large)
1/8 cup	29ml	Olive oil - plus
1 tablespoon	15ml	Olive oil
2 tablespoons	30ml	Butter
2		Garlic cloves - finely chopped
1/4		Thyme
1/2 lb	227g / 8oz	Wild mushrooms - wiped clean
		(morels, shiitakes, oysters)
3		Eggs
1 tablespoon	15ml	Milk
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

In a small bowl, combine the parsley, epazote, tomato and 1/8 cup olive oil to make a salsa. Set aside.

Heat the remaining olive oil and butter in a non-stick omelet pan. Add the garlic, mushrooms and thyme and saute over medium heat until soft. If they give off juice, turn up the heat until it boils away.

Preheat the broiler.

Beat the eggs, milk and salt and pepper together in a small bowl. When the mushrooms are done, pour the egg mixture into the pan. Stir until it starts to scramble; stop and push down the sides with a spatula so uncooked egg hits the pan's surface. When the eggs begin to set, remove the pan from stove and place under the broiler until eggs are no longer runny. (If your pan isn't entirely heatproof, cover the handle with aluminum foil.) Remove the pan from broiler and slide the omelet onto a plate, folding it in half as you go.

Cut in two and top each half with a spoonful of the salsa.

This recipe yields 2 servings

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6319 broadcast 11-18 1996) - Downloaded from their Web-Site - http://www.foodtv.com

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