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Friday, October 19, 2012

Info Post



Assemble these supplies:

FOR THE FILLING:

  • 2 tablespoons olive oil 
  • 2 tablespoons
  • green pepper, chopped 
  • 2 tablespoons onion, chopped 
  • 1 large tomato,peeled and chopped flue 
  • 3 tablespoons celery, chopped fine 
  • 1/4 cup mushrooms, sliced 
  • 1/2 teaspoon salt 
  • 1/4 teaspoon black pepper 
  • 1/4 teaspoon cayenne pepper 

FOR THE OMELET:

  • 4 large eggs, separated  
  • 1/2 teaspoon salt 
  •  black and cayenne pepper, few grains 
  • 5 tablespoons hot water  
  • 1 tablespoon olive oil

Steps in preparation:
  1. Heat the oil in a heavy skillet. Saute the green pepper and onion until soft. Add tomato, celery, mush¬rooms, salt, pepper, and cayenne. Cook over low heat until the tomato is tender. Prepare the egg mix¬ture while the filling is cooking.
  2. Beat the egg yolks until thick and lemon-colored. Add salt, pepper, and hot water. Beat the egg whites until stiff but not dry. Fold the egg yolk mixture into the egg whites.
  3. Heat the oil in a skillet. Pour in the egg mixture, spreading it evenly over the pan. Cook over low heat until the omelet begins to brown on the bottom. Finish cooking in a 350° oven for about 10 minutes. The top should be dry.
  4. The omelet may be served flat with the tomato sauce as a side dish, or you may prefer to put half of the sauce on a serving plate and pour on remaining sauce. Serve at once.
  5. SERVES 4.


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