Spanish Omelet with Olives & Red Pepper

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

    Yields: 1 serving

  • Nutritional Information

    Per serving: 1 recipe

    Calories: 298

    Total fat: 19 g
    Saturated fat: 8 g
    Polyunsaturated fat: 2 g
    Monounsaturated fat: 5 g

    Cholesterol: 395 mg
    Sodium: 333 mg
    Carbohydrates: 13 g
    Fiber: 1 g
    Sugar: 2 g
    Protein: 18 g
    Vitamin A: 238 mcg
    Vitamin D: 2 mcg
    Folate: 64 mcg
    Choline: 303 mg
    Calcium: 217 mg
    Iron: 3 mg
    Potassium: 328 mg

    This recipe is an excellent source of protein, vitamin A and choline, and a good source of vitamin D and folate.

Directions

  1. HEAT butter in 6- to 8-inch nonstick omelet pan or skillet over medium heat. ADD bell pepper, onion and garlic; SAUTE 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.

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.