Mushroom Omelet

Name: Mushroom Omelet
Ingredients: 1 c. sliced mushrooms (about 1/4 lb.); 1/3 c. chopped onion; 1/4 c. chopped green peppers; 1 medium garlic clove, minced; 6 tsp. butter or margarine; 6 or 12 eggs; 1 c. water; 1 (10 3/4 oz.) can condensed tomato soup; 1 large bay leaf; 1/8 tsp. cayenne pepper; salt and pepper to taste

11 ingredients

5 steps

Ingredients

1 c. sliced mushrooms (about 1/4 lb.)
1/3 c. chopped onion
1/4 c. chopped green peppers
1 medium garlic clove, minced
6 tsp. butter or margarine
6 or 12 eggs
1 c. water
1 (10 3/4 oz.) can condensed tomato soup
1 large bay leaf
1/8 tsp. cayenne pepper
salt and pepper to taste

Directions

1

Combine mushrooms, onion, green pepper and garlic in 2 teaspoons margarine in small saucepan and cook until tender.
2

In another saucepan, blend water, soup, bay leaf, cayenne pepper, salt and pepper to taste and bring to a boil.
3

Reduce heat and simmer 30 minutes, stirring occasionally.
4

Remove bay leaf.
5

Keep sauce hot.

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