Ingredients
- 2 tablespoons butter
- 6 olives, chopped
- 1 tablespoon onion, finely chopped
- 3 green peppers, chopped fine
- 1 tablespoon capers
- 1½ cups tomatoes, chopped
- ½ teaspoon salt
- a few grains cayenne
- 4 eggs
- 1 tablespoon sliced mushrooms
Directions
1
Heat the butter in a skillet over medium heat.
2
Add the onions, olives, and green peppers; cook for a few minutes.
3
Stir in the tomatoes and cook until the moisture has nearly evaporated.
4
Add the capers, salt, cayenne, and mushrooms; mix well.
5
In a separate bowl, beat the eggs and pour them into the skillet.
6
Once the eggs begin to set, place a spoonful of the sauce in the center.
7
Fold the omelet over and pour the remaining sauce over and around it.