Mushroom Omelet

Well...as I have written in my previous post this is the recipe for yet another type of omelet. Here is the recipe.

Ingredients

• 1 Extra-large egg
• 2 Tablespoons of milk
• 3 Mushrooms roughly chopped
• 2 Tablespoons of onions, finely chopped
• Pinch of salt and pepper

Directions
Heat a frying pan and sprinkle some oil to it. Add the onions and saute till the onions turn translucent. Now add the mushrooms and saute until the mushrooms are cooked. Add salt and continue to saute. In a mixing bowl, beat the egg and milk together, and add salt and pepper. Spread the sauted onions and mushrooms evenly around the pan. Pour the egg mixture into the frying pan. Flip the omelet. Serve hot with ketchup or hot sauce.

Spicy Poblano Tortillas

Poblanos are spicy mexican peppers that are bigger than jalapenos. I make corn stuffed poblanos for dinners. I shall post the recipe later. I once had a mushroom-poblano dish at a mexican restaurant. I tried to recreate the same but I didnt know how to make the sauce. Instead I added few other ingredients and it turned out delicious. Here is the recipe.

Ingredients

• 3 Poblano peppers
• 6 Corn tortillas
• 1 Small onion, chopped lengthwise
• 10 White mushrooms rougly chopped
• 1 Teaspoon ground black pepper
• Salt to taste
• Olive oil
• 1/2 Cup shredded cheese

Directions

Preheat the oven to 400 Degrees. Cook the poblanos for 10-15 minutes until they are soft. Remove the skin and seeds and roughly chop them. Heat the oil in a skillet and add the onions. Saute until onions turn translucent. Add the mushroom and saute until mushrooms are cooked. Add the poblanos, salt and pepper and give a stir.

Spread the poblano-mushroom mixture on the tortilla and top it with shredded cheese (Check the picture below).

Fold the tortilla and bake it in the oven for 5-10 minutes.

Serve hot with ketchup or hot sauce.