1. 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. 2. For each omelette, place 3 eggs in a small bowl with 1 tablespoon of water and whisk until totally blended. 3. Heat 1 tablespoon of butter in an non-stick omelette pan until the butter begins to bubble. 4. 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. 5. 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. 6. 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
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|Serving Size: 1 Serving (839g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 1308 (77%)|
|Amt Per Serving||% DV|
|Total Fat 145.4g||194 %|
|Saturated Fat 67.2g||336 %|
|Monounsaturated Fat 47.7g|
|Polyunsanturated Fat 13g|
|Cholesterol 3355.7mg||1033 %|
|Sodium 1059.8mg||37 %|
|Potassium 1035.7mg||27 %|
|Total Carbohydrate 6.6g||2 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 6.6g|
|Protein 95.2g||136 %|
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Calories per serving: 1702
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