|Home > Nutrition > Healthy Recipes > Spanish Omelet|
Nutrition Information:Calories: 210
Protein: 15 g
Carbs: 29 g
Fat: 4 g
Saturated Fat: 1 g
Sodium: 280 mg
Fiber: 3 g
|1||In a large non-stick frying pan over medium heat, cook the potatoes, onions, tomatoes, parsley and garlic in the oil until most of liquid has evaporated from the tomatoes. Transfer to a large bowl and stir in eggs.|
|2||Wipe out the frying pan then place it over medium-high heat and let stand for about 2 minutes. Add 1 tsp. margarine and swirl the pan to distribute.|
|3||Add half of the egg mixture; lift and rotate pan so that the eggs are evenly distributed.|
|4||As the eggs set around the edges, lift them to allow uncooked portions to flow underneath.|
|5||Turn the heat to low, cover the pan and cook until the top is set. Invert onto a serving plate. Cut into wedges.|
|6||Repeat with the remaining 1 tsp. margarine and egg mixture.|
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I am not an omelet maker. I have issues with flipping the eggs, however the flavors were spot on. All the fresh food ...
|Feb 03, 2013|
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