Spanish Omelet with Olives & Red Pepper

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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

    Yields: 1 serving

  • Nutritional Information

    Per Serving


    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


  1. HEAT butter in 6 to 8-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.

Insider Info

Serve this tasty Spanish dish as a protein-packed breakfast or simple supper.

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