Spanish Omelet

I had totally forgotten about this recipe until my mom came across it and sent it to me just before Christmas. This makes a great, hearty breakfast. I should make it sometime soon; Sweet Pea doesn't really like eggs, but she does like omelets and I think she'd really like this one.

Spanish Omelet

Serves 2 to 3

Start sauce ½ hour before omelet

1 T finely chopped onion

1 T finely chopped green pepper

2 T butter

1 ½ c Italian plum tomatoes

2 T sliced fresh mushrooms

1 T capers – not drained

¼ t salt

1 T sweet basil

1 T sugar

1/8 t garlic powder

Lightly brown onion & pepper in butter.  Add tomatoes.  Cook over fairly high heat till thick – 20 min.   Reduce heat & add mushrooms, capers, salt, basil, sugar & garlic powder.  Simmer 10 min.  Keep warm over low heat.

Omelet

4 fresh eggs

¼ c light cream

½ t salt

1/8 t pepper

2 T butter

Combine eggs with cream, salt, pepper, beat with fork till barely mixed.  Melt butter in a skillet and pour in eggs.  Cook until firm, lifting the sides and tilting the pan to let the uncooked egg slide under.

Slide the finished omelet onto a serving plate, top half with most of the sauce, and fold the omelet over.  Cut and put onto plates, serving with the rest of the sauce on top.