Spanish Omelet with Olives and Red Pepper
Recipe courtesy of the American Egg Board.
1 teaspoon butter
2 tablespoons chopped red bell pepper
1 tablespoon chopped onion
1 small clove garlic, minced
2 large eggs
2 tablespoons water
1 tablespoon chopped fresh flat-leaf parsley
2 tablespoons shredded sharp cheddar cheese or Pepper Jack cheese
1 tablespoon sliced pitted green olives
- Preheat butter in 7 to 10-inch nonstick omelet pan or skillet over medium heat. Add bell pepper, onion and garlic; sauté until tender, about 3 minutes Increase heat to medium-high.
- Beat eggs, water and parsley in small bowl until blended. Pour into omelet pan. Mixture should set immediately at edges.
- Gently push cooked portions from edges toward the center with inverted turner so that uncooked eggs can reach the hot pan surface. Continue cooking, tilting pan and gently moving cooked portions as needed.
- When top surface of eggs is thickened and no visible liquid egg remains, sprinkle with cheese and olives. Fold omelet in half with turner. With a quick flip of the wrist, turn pan and invert or slide omelet onto plate. Serve immediately.
Makes 1 serving.
Nutritional Information Per Serving (1 recipe): Calories: 262; Total Fat: 20g; Saturated Fat: 9g; Cholesterol: 448mg; Total Carbs: 5g; Fiber: 1g; Protein: 17g; Sodium: 366mg.
Recipe and photograph courtesy of the American Egg Board.