Recipe - Mushroom Masala Omelet

5 lg Eggs
Salt and pepper to taste
One fourth cup Vegetable oil
2 lg Garlic cloves; chopped
finely
6 md Size mushrooms; cut or sliced up
lengthwise
One half teaspoon Ground roasted cumin seeds
1 teaspoon Garam masala
3 Scallions; cut into thin
slices
1 Green chili; seeded and
cut or sliced up
2 tablespoon Chopped fresh cilantro
One half teaspoon Peeled; finely grated fresh
ginger
One half cup Chopped tomatoes

In a glass measure, lightly beat the eggs with salt and pepper.

Over high heat, heat 2 tablespoons oil in a medium size saute pan. Stir in
the garlic and before it begins to brown, add the mushrooms. Cook until
softened and some of their liquid has been evaporated. Reduce the heat to
medium and add the cumin seeds, garam masala, scallions, chili, cilantro
and ginger. After about 1 minute, add the tomatoes and salt and pepper to
taste. Cook until filling is reduced and tomatoes are soft. Remove from the
heat.

In an eight inch non stick saute pan, heat 1 tablespoon oil over high heat.
Pour in half of the beaten eggs. Cook for 3 or 4 seconds, or until the egg
is beginning to form a cooked layer on the bottom of the pan. Spread half
the stuffing along the center of the omelet and fold it over. When done,
slide the omelet out onto a warmed plate. Repeat with remaining
ingredients.

Yield: 2 servings

Recipe by: Cooking Live Show #CL8991

Posted to MCRecipe Digest V1 #903 by "Angele and Jon Freeman"
jfreeman@comteck.com on Nov 12, 1997