Recipes
Spanish Omelet filling (Delma Gomes) | ||
| ¼ cup butter 16 oz can of tomatoes Dash of Cayenne pepper | ¼ cup chopped onion 1 tsp salt | 1 cup drained/sliced mushrooms ¼ cup chopped green peppers 1 recipe Puffy Omelet |
| 1. Melt the butter and add the onion and green pepper. 2. Cook until the onions are golden brown. 3. Add and stir in salt, cayenne pepper, sugar, mushrooms and tomatoes. 4. Cover and stir occasionally. 5. Spoon mixture into prepared puffy omelet and serve at once. | ||