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

Arroz con Pollo

Recipe courtesy of Melissa d'Arabian

Mushroom Grits Quiche

Recipe courtesy of Bobby Flay

Stuffed Mushrooms

Recipe courtesy of Food Network Kitchen

Sweet Potato and Mushroom Lasagna

Recipe courtesy of Jeff Mauro

Michael's Best Button Mushrooms

Recipe courtesy of Michael Chiarello

Chicken and Mushroom Goulash with Gnocchi

Recipe courtesy of Rachael Ray

Huevos con Chorizo

Recipe courtesy of Food Network Kitchen

Chorizo con Huevos

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking