Spanish Omelette's

This isn’t the potato-and-onion Spanish tortilla you’ll find in Madrid tapas bars, it’s the American diner version, a vegetable-and-sauce omelette tagged as “Spanish” because of the tomato sauce topping. Zucchini, mushrooms, bell pepper, and onion soften in margarine with a pinch of red pepper flakes, then get folded into an omelette made with liquid egg substitute for a lighter, cholesterol-friendly breakfast.

Tomato sauce warmed alongside ties the whole thing together.

The directions are essentially “cook like an omelette," so here’s what they don’t say: sauté the vegetables in one teaspoon of margarine first until they’re tender-crisp, 3 to 4 minutes, then set aside. Pour the egg substitute into the second teaspoon of hot margarine in a separate pan, tilt to coat, and cook on medium-low until the bottom is set but the top is still glossy-wet.

Spoon the vegetables over one half, fold the other half over, slide onto a plate, and top with warm tomato sauce.

Liquid egg substitute cooks faster than whole eggs and sets firmer, so watch the pan closely. Pulling it just as the top loses its shiny wetness gives you a tender, not rubbery, omelette.

Kitchen Tips

• Use a non-stick pan, egg substitute sticks more aggressively to stainless steel
• Cook the filling separately, wet vegetables poured onto raw eggs give you a soggy middle
• Warm the tomato sauce in a small saucepan, cold sauce chills the omelette the moment you add it
• Season the egg mixture with salt and pepper before pouring into the pan for even seasoning

Variations

• Swap egg substitute for 4 whole eggs for a richer, more traditional version
• Add ¼ cup of shredded cheese over the vegetables before folding for a cheesy Denver-style option
• Use salsa instead of tomato sauce for a more Tex-Mex finish