See Also: Roasted Vegetable Omelet with Fresh Salsa(recipes)
Vegetable Omelet(recipes)
Fresh Salsa(recipes)
Fresh Tomato Salsa(recipes)
Fresh Tomato-Basil Salsa(recipes)
Mahimahi with Fresh Pineapple Salsa(recipes)
Pan-Fried Sea Bream with Fresh Salsa and Herb Oil(recipes)
Baked Fish with Fresh Mediterranean Salsa(recipes)
Polenta with Fresh Tomato-Bean Salsa(recipes)
Fresh tomato salsa (with bruschetta variations)(recipes)

pyroxene (medicine) and Roasted Vegetable Omelet with Fresh Salsa (recipes)


pyroxene (medicine)


pyroxene
<chemical> A common mineral occurring in monoclinic crystals, with a prismatic angle of nearly 90 deg, and also in massive forms which are often laminated. It varies in colour from white to dark green and black, and includes many varieties differing in colour and composition, as diopside, malacolite, salite, coccolite, augite, etc. They are all silicates of lime and magnesia with sometimes alumina and iron. Pyroxene is an essential constituent of many rocks, especially basic igneous rocks, as basalt, gabbro, etc.

The pyroxene group contains pyroxene proper, also the related orthorhombic species, enstatite, bronzite, hypersthene, and various monoclinic and triclinic species, as rhodonite, etc.

Origin: F. Pyroxene, from Gr. Fire + a stranger; so called because it was supposed to the be a stranger, or of rare occurrence, in igneous rocks.

Source: Websters Dictionary


Roasted Vegetable Omelet with Fresh Salsa (recipes)


Roasted Vegetable Omelet with Fresh Salsa

Yield: Makes 2 servings



Ingredients:



Fresh Salsa (recipe follows)

4small red potatoes, cut into quarters

1/3cup coarsely chopped red bell pepper

2slices bacon, chopped

1medium green onion, cut into thin slices

3eggs

1tablespoon water

Salt and black pepper to taste

1tablespoon butter or margarine

1/3cup shredded Colby cheese









Preparation:





1.Prepare Fresh Salsa. Preheat oven to 425°F.2.Combine potatoes, bell pepper, bacon and green onion in greased 15X10-inch jelly-roll pan. Bake 30 minutes or until potatoes are tender, stirring occasionally.3.Beat eggs, water, salt and black pepper in small bowl.4.Melt butter in 10-inch skillet over medium-high heat. Pour egg mixture into skillet; cook until eggs begin to set. Gently lift up sides of omelet with spatula to allow liquid to run under bottom of omelet.5.When omelet is set, but not dry, and bottom is light golden brown, remove from heat. Place roasted vegetable mixture over 1/2 of omelet; sprinkle with cheese. Gently fold omelet in half with spatula. Transfer to serving plate. Serve warm with Fresh Salsa. Garnish with fresh cilantro, if desired.







Fresh Salsa

Yield: Makes 1 cup



Ingredients:



3medium plum tomatoes, seeded and chopped

2tablespoons chopped onion

1small jalapeño pepper,* seeded and minced

1tablespoon chopped fresh cilantro

1tablespoon lime juice

1/4teaspoon salt

1/8teaspoon black pepper









Preparation:





1.Stir together all ingredients. Refrigerate until ready to serve.