Jack Barnard's Spanish Omelet
Yield
2 servingsPrep
10 minCook
10 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
onions
finely |
|
| ½ | salt |
*
|
|
| 1 | dash | red pepper flakes |
*
|
| 6 | large | eggs |
|
| 1 | cup | milk |
|
| 1 | dash | black pepper |
*
|
| 2 | cups |
tomatoes
canned |
|
| 1 | tablespoon | margarine |
|
| ½ | black pepper |
*
|
|
| 6 | tablespoons | cornstarch |
|
| 1 | x | baking powder |
*
|
| ½ | x | salt |
*
|
Trans-fat Free, Good source of fiber
Directions
SAUCE:Put onions in a pan with a little water and cook until partly done.
Add tomatoes, salt, pepper, red peppers and margarine.
Simmer very slowly for 3 hours until thick.
EGGS:Beat eggs, cornstarch, milk, salt, pepper and baking powder.
Put a little margarine in skillet and heat.
Cook egg mixture until set, then flip over and cook other side.
Put on plate and fold over. Fill with tomato sauce.
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