Thursday - November 21, 2019 3:12 pm , Category : RECIPES
30 g (1 oz) butter
Chopped parsley, to garnish
2 tbsp olive oil
1 onion, finely chopped
1 garlic clove, crushed
1 green pepper, halved, deseeded, and finely chopped
125 g (4 oz) button mushrooms, thinly sliced
¼ tsp Worcestershire sauce
A few drops of Tabasco sauce
Salt and black pepper
To make the filling: heat the oil in a frying pan, add the onion and garlic, cook for 5 minutes or until softened. Add the pepper, and cook, stirring, for 5 minutes.
Add the tomatoes and mushrooms, and cook, stirring, for 10 minutes. Add the Worcestershire and Tabasco sauces, season with salt and pepper, and simmer for about 5 minutes. Keep warm.
Beat 3 of the eggs in a bowl with salt and pepper. Heat an omelette pan or small frying pan and add half of the butter.
When the butter is foaming, add the eggs, and cook over a medium heat, pulling back the edge as the eggs set, and tilting the pan so the liquid egg runs underneath. Continue until lightly set and golden.
Spoon half of the filling on to the half of the omelette farthest from the pan handle.
With a palette knife, lift the uncovered half of the omelette and flip it over the filling.
Slide the omelette on to a warmed plate, and garnish with chopped parsley.