Jack Barnard's Spanish Omelet
Yield
2 servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free, Good source of fiber
Ingredients
| 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
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
onions
finely |
|
| 0.5 |
salt
|
*
|
|
| 1 | dash |
red pepper flakes
|
*
|
| 6 | large |
eggs
|
|
| 237 | ml |
milk
|
|
| 1 | dash |
black pepper
|
*
|
| 473 | ml |
tomatoes
canned |
|
| 15 | ml |
margarine
|
|
| 0.5 |
black pepper
|
*
|
|
| 9E+1 | ml |
cornstarch
|
|
| 1 | x |
baking powder
|
*
|
| 0.5 | x |
salt
|
*
|
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.
