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Spanish Omelet with Olives & Red Pepper

Spanish Omelet with Olives and Red Pepper
Serve this tasty Spanish dish as a protein-packed breakfast or simple supper.
Prep Time:  10 minutes
Cook Time:  10 minutes
Servings:  1 serving

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Ingredients

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

Directions

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

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, Vitamin D and Choline

Good Source: Folate, Calcium and Iron

Calories: 262

Total Fat: 19 g
    Saturated fat: 9 g
    Polyunsaturated fat: 2 g
    Monounsaturated fat: 7 g

Cholesterol: 397 mg
Sodium: 368 mg
Carbohydrates: 5 g
Dietary Fiber: 1 g
Protein: 17 g
Vitamin A: 1737 IU
Vitamin D: 88.2 IU
Folate: 66.3 mcg
Calcium: 178.6 mg
Iron: 2.3 mg
Choline: 258.4 mg

Vitamin C: 30.5 mg
Vitamin E: 2.8 IU
Trans Fat: 0 g
Sugars: 2 g
Potassium: 243.5 mg
Magnesium: 23.2 mg
Selenium: 33.3 mcg
Phosphorus: 286.3 mg
Vitamin B12: 1 mcg
Vitamin K: 64.5 mcg
Vitamin B6: 0.3 mg
Copper: 0.1 mg
Vitamin B1 - Thiamin: 0.1 mg
Manganese: 0.1 mg
Zinc: 1.9 mg
Vitamin B2 - Riboflavin: 0.5 mg
Vitamin B3 - Niacin: 4 mg
Omega 3: 0.2 g
Omega 6: 1.9 g

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