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Spanish Omelette
30 minutes
Cook Time
4
Serves
0
Reviews (0)
30 minutes
Cook Time
4
Serves
0
Reviews (0)
Ingredients
Preparation
- In a large saute pan, heat the olive oil over medium heat, add the onions and cook until translucent, add the garlic and peppers and continue cooking until all vegetables are tender.
- Add the tomatoes, fresh thyme and season to taste with salt and pepper and cook for 5 minutes.
- For each omelette, place 3 eggs in a small bowl with 1 tablespoon of water and whisk until totally blended.
- Heat 1 tablespoon of butter in an non-stick omelette pan until the butter begins to bubble.
- Pour in the eggs (3 at a time) and stir them briskly with a fork.
- Quickly pull the edges of the egg mass toward the center as it thickens with a fork and season with salt and pepper.
- Fill the center of the omelette with 1/4 of the vegetable mixture.
- Tilt the pan away from you and gently roll 1/3 of the omelette over the filling with a fork.
- Turn the omelette over onto a serving plate.
- Sprinkle with chopped parsley.
- The entire procedure should take no more than 1 minute and it should have no color.
- ? 1997 Lifetime Entertainment Services.
- All rights reserved.
- MC formatted using MC Buster by Barb at PK
Recipe from BigOven.com ®
Nutrition Facts:
Serving Size
1 Serving (839g)
Total Calories
1702
Calories from Fat
1308
% Daily Value *
Total Fat
145.36 mg
Saturated Fat
67.24 mg
336 %
Trans Fat
17.39 mg
Cholesterol
3355.68 mg
1033 %
Total Carbohydrate
6.63 mg
2 %
Dietary Fiber
0.07 mg
0 %
Protein
95.23 mg
136 %
Potassium 1035.75 mg
Sugars
6.56 mg