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Stuffed Omelets

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Ingredients
  Green pepper 1
  Butter 1⁄4 Cup (4 tbs)
  Mushrooms 1 Cup (16 tbs), chopped
  Ground beef 8 Ounce
  Pepper white 1⁄2 Teaspoon
  Eggs 8
  Parsley 1 Tablespoon, chopped
  Salt 1⁄2 Teaspoon
  Water 1⁄2 Cup (8 tbs)
  Tabasco sauce 1⁄2 Teaspoon
Directions

Remove the core, pith and seeds from the pepper and chop finely.
Melt half the butter in a frying pan.
Add the green pepper, mushrooms, ground beef and half the white pepper.
Fry for 6-8 minutes, until the meat is lightly browned and the pepper just tender.
Remove from the heat and keep warm.
Beat together the eggs, parsley, salt, water, Tabasco and remaining white pepper.
Melt half the remaining butter in an omelet pan.
Pour in half the egg mixture and cook, lifting the edges of the omelet to let the egg mixture run on to the pan.
When the omelet is cooked, slide on to a warmed serving plate.
Cook the second omelet in the same way, using the rest of the butter.
Spoon the meat mixture on to the first omelet and top with the second omelet.
Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Breakfast
Dish: 
Stuffing
Ingredient: 
Egg
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
4

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