Spanish Omelette
Nutritional Information
Servings: 2 Carbohydrates: 12 grams Protein: 12 grams Fat: 12 grams
Ingredients
* 1 t Margarine
* 2 T Chopped green pepper
* 2 T Chopped onion
* 2 T Chopped celery
* 8 oz. Can of tomato sauce
* 1 t Worcestershire sauce
* 4 Large Eggs
* 1/2 t salt
* Pinch of pepper
Preparation
1. Melt the margarine in a small nonstick skillet. Add the green pepper, onion, and celery, and cook 4 minutes, or until tender. Add the tomato and Worcestershire sauces. Simmer 5 to 7 minutes. Keep warm on low heat.
2. In a small bowl, beat the eggs, 2 tablespoons water, salt, and pepper with a fork.
3. Pour the egg mixture into a second skillet sprayed with nonstick pan spray. Cook on medium heat without stirring. The outer edges may be lifted to allow uncooked egg to flow under when the pan is tilted.
4. When the eggs are light brown on the bottom and the top is almost firm, spoon cup sauce over half the omelet. With a spatula, fold the other side of the omelet over to cover the sauce.
5. Cut the omelet in half; lift separately form the pan or tilt the skillet to roll the omelet halves onto serving plates. Spoon half the remaining sauce over each serving.
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