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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: The New Orleans Restaurant Cookbook by Deirdre Stanforth
Servings: 4
1 can tomatoes, 2 ½ cups
3 tablespoons butter
1 teaspoon salt
Pepper and cayenne
1 sprig thyme
1 tablespoon minced parsley
1 bay leaf
2 cloves minced garlic
1 tablespoon flour
6 chopped shallots or ½ cup minced onion
5 tablespoons chopped green pepper
½ cup white wine
½ cup canned button mushrooms
½ cup cooked peas
4 eggs
1 tablespoon olive oil
Simmer tomatoes and 1 tablespoon butter together 10 minutes stirring occasionally. Add salt and a few grains of pepper and cayenne and simmer 10 minutes longer. Add thyme, parsley, bay leaf and garlic and cook 15 minutes, or until sauce is thick. Melt 1 tablespoon butter, blend in flour, and cook until brown. Add shallots, or onion, and green pepper and brown slightly. Add wine, stirring constantly, and when slightly thickened, add mushrooms and peas. Combine with tomato mixture. Beat eggs until well blended and add tomato mixture. Heat 1 tablespoon butter and olive oil in a skillet and pour in egg and tomato mixture. Shake skillet until eggs begin to set, lifting edges of omelette to allow uncooked mixture to flow underneath. When cooked, fold over. Garnish with chopped parsley if desired.