Spanish Omelet
Yield
2 servingsPrep
5 minCook
10 minReady
15 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 |
onions
chopped |
*
|
|
| 2 | tablespoons |
butter
or margarine |
|
| 1 | can |
tomatoes
8 ounces |
*
|
| 1 | teaspoon |
salt
|
|
| 3 | large |
eggs
well beaten |
|
| 2 | tablespoons |
red hot pepper sauce
|
*
|
| 8 | x |
crackers
|
*
|
| 1 | x |
cheese
grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 |
onions
chopped |
*
|
|
| 3E+1 | ml |
butter
or margarine |
|
| 1 | can |
tomatoes
8 ounces |
*
|
| 5 | ml |
salt
|
|
| 3 | large |
eggs
well beaten |
|
| 3E+1 | ml |
red hot pepper sauce
|
*
|
| 8 | x |
crackers
|
*
|
| 1 | x |
cheese
grated |
*
|
Directions
In medium skillet, brown onion in butter; stir in tomatoes, salt, hot sauce and eggs.
When mixture is cooked, pour over crackers and sprinkle with grated cheese.
