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Spanish Omelet with Olives & Red Pepper
Courtesy of The incredible edible egg™
Servings: 1
Prep Time: 10 Min.
Cook Time: 10 Min.
What you need:
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+ 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 cheese or Pepper Jack cheese
+ 1 Tbsp. sliced pitted green olives
What to do:
1. Heat butter in 7 to 10-in. nonstick omelet pan or skillet over medium heat. Add bell pepper, onion and garlic; sauté until tender, about 3 min. 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.

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Nutritional information:
Calories: 262;   Total Fat: 20g;   Saturated Fat: 9g;   Cholesterol: 448mg;   Total Carbs: 5g;   Fiber: 1g;   Protein: 17g;   Sodium: 366mg;