Reference > Farmer's Cookbook > EGGS > Spanish Omelet
  Eggs with Spinach à la Martin Rich Omelet  
CONTENTS · BIBLIOGRAPHIC RECORD

Spanish Omelet

Mix and cook a French Omelet. Serve with Tomato Sauce in the centre and around omelet.

Tomato Sauce. Cook two tablespoons of butter with one tablespoon of finely chopped onion, until yellow. Add one and three-fourths cups tomatoes, and cook until moisture has nearly evaporated. Add one tablespoon sliced mushrooms, one tablespoon capers, one-fourth teaspoon salt, and a few grains cayenne. This is improved by a small piece of red or green pepper, finely chopped, cooked with butter and onion.


CONTENTS · BIBLIOGRAPHIC RECORD
  Eggs with Spinach à la Martin Rich Omelet  
 
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