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Antoine's Omelette Espagnole

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  Canned tomatoes 20 Ounce (1 No. 2 Can)
  Butter 3 Tablespoon
  Salt 1 Teaspoon
  Pepper To Taste (Few Grains Required)
  Cayenne To Taste (Few Grains Required)
  Thyme sprig 1
  Parsley 1 Tablespoon, minced
  Bay leaf 1
  Garlic 2 Clove (10 gm), minced
  Flour 1 Tablespoon
  Shallots/1/2 cup minced onion 6 , chopped
  Chopped green pepper 5 Tablespoon
  White wine 1⁄2 Cup (8 tbs)
  Canned button mushrooms 1⁄2 Cup (8 tbs)
  Cooked peas 1⁄2 Cup (8 tbs)
  Eggs 4
  Olive oil 1 Tablespoon

Combine tomatoes with 1 tablespoon butter; simmer 10 minutes, stirring constantly.
Add salt, pepper, and cayenne; cook 10 minutes.
Add parsley, thyme, garlic, and bay leaf.
Cook until sauce is thick about 15 minutes.
Melt 1 tablespoon butter, blend in the flour, and cook until a brown roux is formed.
Add green pepper and shallots; brown slightly.Add wine and stir constantly until slightly thickened.
Add mushrooms and peas.
Beat eggs until well blended and to them add the tomato mixture.
Heat remaining butter and olive oil in a skillet; pour in egg mixture.
Shake the skillet until mixture begins to set, lifting edges of omelet to allow uncooked mixture to flow under.
When cooked fold over.
Garnish with parsley.

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