Cheesy Spanish Omelette
Yield
4 servingsPrep
10 minCook
9 minReady
20 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
|
|
| 2 | tablespoons |
butter
|
|
| 1 | large |
onions
chopped |
|
| 1 | cloves |
garlic
peeled and minced |
|
| 1 | medium |
sweet red bell peppers
seeded,, diced |
|
| ¾ | cup |
cabbage
finely green |
|
| 4 | slices |
bacon
chopped |
|
| 1 | teaspoon |
fenugreek
|
|
| ½ | teaspoon |
coriander
ground |
|
| 4 | large |
eggs
beaten |
|
| 1 | tablespoon |
water
cold |
|
| 1 | x |
salt
to taste, fresh ground pepper to taste |
*
|
| ½ | cup |
cheddar cheese
grated |
|
| 1 | each |
parsley leaves
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 3E+1 | ml |
butter
|
|
| 1 | large |
onions
chopped |
|
| 1 | cloves |
garlic
peeled and minced |
|
| 1 | medium |
sweet red bell peppers
seeded,, diced |
|
| 177 | ml |
cabbage
finely green |
|
| 4 | slices |
bacon
chopped |
|
| 5 | ml |
fenugreek
|
|
| 2.5 | ml |
coriander
ground |
|
| 4 | large |
eggs
beaten |
|
| 15 | ml |
water
cold |
|
| 1 | x |
salt
to taste, fresh ground pepper to taste |
*
|
| 118 | ml |
cheddar cheese
grated |
|
| 1 | each |
parsley leaves
to taste |
*
|
Directions
Heat oil and butter in a medium-size flameproof skillet.
Add onion, garlic, bell pepper, cabbage and bacon and fry over low heat 5 minutes, stirring occasionally.
Add fenugreek and coriander and stir well.
Preheat broiler.
Whisk eggs with cold water, salt and pepper and pour into skillet.
Swirl skillet to ensure an even coating. Cook over low heat 3 to 4 minutes or until mixture is golden brown underneath. Sprinkle with cheese and place under preheated broiler and cook until mixture is set on top and cheese has melted. Cut in 4 wedges, garnish with bell pepper strips and parsley sprigs, if desired, and serve hot.
