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Spanish Omelet with Olives & Red Pepper

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Quick Recipe

Prep Time: 10 minutes
Cook Time: 10 minutes
Makes: 1 serving

What You Need

1
tsp. butter
2
Tbsp. chopped red bell pepper
1
Tbsp. chopped onion
1
small clove garlic, minced
2
EGGS
2
Tbsp. water
1
Tbsp. chopped fresh parsley
2
Tbsp. shredded sharp Cheddar OR pepper Jack cheese
1
Tbsp. sliced pitted green olives

Here’s How

  1. HEAT 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.
  2. BEAT eggs, water and parsley in small bowl until blended. POUR into omelet pan. Mixture should set immediately at edges.
  3. 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.
  4. 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.

Enjoy

    • Sauté few tablespoons finely chopped ham along with the pepper and onion, if desired.

      Insider Info

        • For more servings: Multiply the ingredients by the number of servings you need. Use 1/2 cup of the egg mixture for each omelet.

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          Nutrition Information

          Per Serving

          Excellent Source: protein, vitamin A and choline

          Good Source: folate, calcium and iron

          calories: 262
          total fat: 20g
          saturated fat: 9g
          polyunsaturated fat: 2g
          monounsaturated fat: 7g
          cholesterol: 448mg
          sodium: 365.5mg
          carbohydrates: 5g
          dietary fiber: 1g
          protein: 17g
          vitamin A: 1,684.0IU
          vitamin D: 36.7IU
          folate: 66.3mcg
          calcium: 175.6mg
          iron: 2.4mg
          choline: 258.4mg

          vitamin C: 30.5mg
          vitamin E: 2.6IU
          trans fat: .1g
          sugars: 2g
          potassium: 239.5mg
          magnesium: 23.2mg
          selenium: 34.3mcg
          phosphorus: 279.3mg
          vitamin B12: 1.4mcg
          vitamin K: 64.5mcg
          vitamin B6: .3mg
          copper: .1mg
          vitamin B1 - thiamin: .1mg
          manganese: .1mg
          zinc: 1.7mg
          vitamin B2 - riboflavin: .6mg
          vitamin B3 - niacin: .4mg
          omega 3: .1g
          omega 6: 1.6g