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Name: Spanish Omelette
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 tb olive oil; 2 Green peppers; julienned; 4 tb Unsalted butter; 3 garlic finely chopped; 2 Red peppers; julienned; 3 Plum tomatoes; coarsely; 2 tb Fresh thyme; finely chopped; 12 lg Eggs; Water; Chopped parsley; Salt; 1 lg Onion; finely sliced

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INGREDIENTS

2 tb olive oil
2 Green peppers; julienned
4 tb Unsalted butter
3 garlic ; finely chopped
2 Red peppers; julienned
3 Plum tomatoes; coarsely
2 tb Fresh thyme; finely chopped
12 lg Eggs
Water
Chopped parsley
Salt
1 lg Onion; finely sliced

INSTRUCTIONS

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

NOTES

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Spanish Omelette

2 tb olive oil
2 Green peppers; julienned
4 tb Unsalted butter
3 garlic finely chopped
2 Red peppers; julienned
3 Plum tomatoes; coarsely
2 tb Fresh thyme; finely chopped
12 lg Eggs
 Water
 Chopped parsley
 Salt
1 lg Onion; finely sliced

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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I added cheese to this and potatoes and a mild salsa
CCheryl

Nutrition

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Serving Size: 1 Serving (839g)
Recipe Makes: 4 servings

Calories: 1702
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1702

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