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Post by Mamie on Oct 1, 2002 23:53:55 GMT -6
1/2 cup margarine 1 minced onion 1 minced green pepper 2 chopped pimentos 1/4 to 1/2 teaspoon crushedred pepper 1/2 teaspoon salt 1 Tablespoon chili powder 1 cup cooked or canned small peas, drained 1 -3ouncecan sliced mushrooms, drained 2 -8ounce cans tomato sauce 4 lightly beaten eggs 1 teaspoon water dash salt 1 tablespoon margarine
1. Melt the 1/2 cup of margarine in saucepan. 2. Add onion, and green pepper, and cook on low heat till tender. 3. Add pimento, red pepper, 1/2 teaspoon salt, and chili powder, and stir. 4. Add peas, mushrooms, and tomato sauce, and mix. 5. Cook on low heat 5 minutes. 6. In a bowl, combine eggs, salt and water. 7. In a skillet, melt the 1 tablespoon margarine, and add the egg mix. Cook on low heat lifting edges to let the uncooked egg flow to the bottom. 8. When set, but soft on top, add 1/2 the sauce mixture, and roll up. 9. Turn omelet out onto a warm serving platter, and serve with remaining sauce.
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