|Butter||1⁄4 Cup (4 tbs)|
|Mushrooms||1 Cup (16 tbs), chopped|
|Ground beef||8 Ounce|
|Pepper white||1⁄2 Teaspoon|
|Parsley||1 Tablespoon, chopped|
|Water||1⁄2 Cup (8 tbs)|
|Tabasco sauce||1⁄2 Teaspoon|
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.