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1 tablespoon butter, divided |
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1 cup (about 2 1/2 oz.) sliced fresh mushrooms |
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8 eggs |
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1/2 cup milk |
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1/4 teaspoon oregano leaves, crushed |
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1/4 teaspoon garlic salt |
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1/8 teaspoon pepper |
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1/2 medium green pepper, sliced 1/2-inch thick |
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1 medium tomato, sliced 1/2-inch thick |
Heat 1 teaspoon butter in nonstick 10-inch omelet pan or skillet with ovenproof
handle (wrap handle completely with aluminum foil). Cook mushrooms over
medium heat until tender but not brown, about 3 minutes. In medium bowl, beat
together eggs, milk, and seasonings. Pour 3/4 cup of the egg mixture into pan
over mushrooms. Cook over low to medium heat until eggs are almost set, about
3 to 5 minutes. Broil about 6 inches from heat until eggs are completely set, about
1 minute. Slide from pan or invert onto warmed serving platter. Cover and keep
warm.
In same pan over medium heat, cook green pepper rings in 1 teaspoon of the
butter until tender but not brown, about 3 to 5 minutes. Pour 3/4 cup of the egg
mixture over peppers and cook and broil as for mushroom layer. Slide or invert
pepper layer onto mushroom layer. Cover and keep warm.
In same pan over medium heat, cook tomato slices in remaining 1 teaspoon
butter until tender but not brown, about 2 minutes. Pour in remaining 3/4 cup
egg mixture and cook and broil as for other layers. Slide or invert onto pepper
layer. Cut in wedges to serve.
Nutritional information per serving of 1/4 recipe: 207 calories, 14g protein, 6g carbohydrate, 14g total fat, 437mg cholesterol, 262 mg sodium.
Note: For a touch of Italy, place slices of prosciutto and/or provolone in between layers. Make it Mediterranean with cooked shrimp and feta cheese, or spice it up with cooked chicken strips, taco cheese, and salsa. |
