Recipe courtesy of Mary Sue Milliken and Susan Feniger
Yield:
2 servings
Level:
Easy

Ingredients

Directions

In a small bowl, combine the parsley, epazote, tomato and 1/8 cup olive oil to make a salsa. Set aside.

Heat the remaining olive oil and butter in a non stick omelet pan. Add the garlic, mushrooms and thyme and saute over medium heat until soft. If they give off juice, turn up the heat until it boils away.

Preheat the broiler. Beat the eggs, milk and salt and pepper together in a small bowl. When the mushrooms are done, pour the egg mixture into the pan. Stir until it starts to scramble; stop and push down the sides with a spatula so uncooked egg hits the pan's surface. When the eggs begin to set, remove the pan from stove and place under the broiler until eggs are no longer runny. (If your pan isn't entirely heatproof, cover the handle with aluminum foil.) Remove the pan from broiler and slide the omelet onto a plate, folding it in half as you go.

Cut in two and top each half with a spoonful of the salsa.

IDEAS YOU'LL LOVE

Mexican Rice Pudding ("Arroz Con Leche")

Recipe courtesy of Marcela Valladolid

Brie-Stuffed Mushrooms

Recipe courtesy of Ree Drummond

Wild Rice Salad

Recipe courtesy of Ina Garten

Mushroom Pilaf

Recipe courtesy of Ree Drummond

Chicken Marsala with Mushrooms

Recipe courtesy of Guy Fieri

Mushroom Crepe Cake

Recipe courtesy of Alton Brown

Warm Mushroom Salad

Recipe courtesy of Ina Garten

Fresh Mushroom and Parsley Salad

Recipe courtesy of Giada De Laurentiis

Crispy Chicken Breasts Stuffed with Mushrooms and Goat Cheese

Recipe courtesy of Anne Burrell

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking