Spanish omelette Ingredients:
2 tablespoons of melted butter,
1 tablespoon of chopped onion,
2 tablespoons mushrooms,
1/2 teaspoon salt,
1 tablespoon flour,
dash of Tabasco,
4 eggs,
4 tablespoons of water,
1 pimento,
2 cups of tomatoes,
Pepper to taste.
Brown onion in butter, add flour, tomatoes and other ingredients.
Beat yolks of eggs with water, add little salt, mix with well beaten whites.
Cook on buttered omelet pan, spread part of sauce over it, fold, dress with remainder of sauce.
source Favorite Recipes: Oneita Montgomery Parsons
credit stockfood.com
Bacon & Egg Scramble
Yield: 4 servings
2 tb Butter
1 c Breadcrumbs
1 c Bacon Pieces, chopped
1 sm Onion, chopped
3 tb Green or Red Capsicum,-chopped
4 Eggs, beaten
Pepper
Parsley, chopped
Place butter in a microwave casserole dish & heat on HIGH for 30
seconds. Add breadcrumbs & toss well to coat. Cook for 2 minutes on
HIGH, then remove & set aside. In the same casserole dish cook bacon
on HIGH for 2 minutes, or until cooked to your liking. Lift out onto
kitchen paper & drain. Stir onion & capsicum into bacon fat remaining
in dish & cook on HIGH for 1 1/2 minutes, stirring once. Add eggs &
bacon & cook on MEDIUM HIGH for 2 minutes or until set, stirring
several times. Season with pepper, stir through parsley & top with
breadcrumbs. Serve on hot buttered toast. Serves 4.
