Recipe - Wild Mushroom Omelet - (Huevos Con Setas)

1 tablespoon Finelychopped parsley
One fourth bn Epazote
1 lg Tomato; seeded and minced
1/8 cup Olive oil; plus
1 tablespoon Olive oil
2 tablespoon Butter
2 Garlic cloves; finely
chopped
One fourth bn Thyme
One half pound Wild mushrooms; wiped clean
(morels; shiitakes, oysters)
3 Extralarge Eggs
1 tablespoon Milk
Salt; to taste
Freshlyground black pepper;
to taste

In a small bowl, combine the parsley, epazote, tomato and 1/8 cup olive oil
to make a salsa. Set aside. Heat the remaining olive oil and butter in a
nonstick omelet pan. Add the garlic, mushrooms and thyme and saute over
medium heat until soft. If they give off juice, turn up the heat until it
boils away. Preheat the broiler. Beat the eggs, milk and salt and pepper
together in a small bowl. When the mushrooms are done, pour the egg mixture
into the pan. Stir until it starts to scramble; stop and push down the
sides with a spatula so uncooked egg hits the pan's surface. When the eggs
begin to set, remove the pan from stove and place under the broiler until
eggs are no longer runny. (If your pan isn't entirely heatproof, cover the
handle with aluminum foil.) Remove the pan from broiler and slide the
omelet onto a plate, folding it in half as you go. Cut in two and top each
half with a spoonful of the salsa. This recipe yields 2