Italian Mushroom Omelette
|Fresh mushrooms||8 Ounce, sliced (1 Package, About 3 Cups)|
|Chopped green pepper||2 Tablespoon|
|Spaghetti sauce||15 1⁄2 Ounce (Prego, 1 Jar)|
|Sliced pitted ripe olives||2 Tablespoon|
|Milk||1⁄2 Cup (8 tbs)|
|Shredded cheddar cheese||2 Ounce (1/2 Cup)|
1. In 1 1/2-quart microwave-safe casserole, combine 1 tablespoon of the butter, mushrooms and green pepper. Cover with lid; microwave on high 3 minutes or until vegetables are tender, stirring once during cooking. Stir in spaghetti sauce and olives. Cover; microwave on high 3 minutes or until hot and bubbling. Stir and set aside.
2. Place 1 tablespoon butter in 9-inch microwave-safe pie plate. Cover; microwave on high 20 seconds or until melted. Brush onto pie plate.
3. In medium bowl, beat eggs, milk and salt until well blended. Pour 1/2 of the egg mixture into pie plate. Cover with waxed paper; microwave on high 2 minutes. With spatula, gently move cooked outer edge of omelet to center, letting uncooked portion flow to edge. Cover; microwave on high 2 minutes or until center is set. Remove omelet to serving plate.
4. Repeat steps 2 and 3 with remaining butter and egg mixture. Spoon about 1/2 cup sauce in center of each omelet; fold omelet in half. Top with more sauce and cheese. Serve with remaining sauce.