Omelette à la Mexicaine
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- eggs
- 25 grams mushrooms, sliced raw
- 10 grams pimientos (or sweet peppers), diced
- butter
- salt and pepper
Instructions
- Sauté the raw sliced mushrooms in butter. Season and sauté the diced pimientos in butter until hot. Add the cooked mushrooms and pimientos to the eggs. Make the omelette as usual.