Tortilla De Tomate, Eggs With Tomato Topping

4
Servings
9m
Prep Time
15m
Cook Time
24m
Ready In


"From Weight Watchers International 1977 from Spain. I am sure you could make this vegetarian with vegetable stock."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (281 g)
  • Calories 204.7
  • Total Fat - 11.1 g
  • Saturated Fat - 3.6 g
  • Cholesterol - 417.3 mg
  • Sodium - 409.5 mg
  • Total Carbohydrate - 8.9 g
  • Dietary Fiber - 2 g
  • Sugars - 3.5 g
  • Protein - 17.3 g
  • Calcium - 127.3 mg
  • Iron - 2.6 mg
  • Vitamin C - 21.8 mg
  • Thiamin - 0.1 mg

Step 1

Topping: Cook onion, bell pepper, and tomatoes in beef stock with chili powder for 10 minutes, stirring occasionally.

Step 2

Meanwhile beat eggs with pepper and skim milk. Pour into preheated non stick pan. Cook over low heat.

Step 3

As bottom of eggs set, loosen and lift edges with spatula, tilting pan to let uncooked eggs run underneath.

Step 4

Continue cooking and lifting until top is dry.

Step 5

Loosen omelet with spatula.

Step 6

Fold or roll and and tilt onto serving plate.

Step 7

Serve immediately with the tomato topping.

Tips & Variations


No special items needed.

Related

ImPat

Scaled back for 1 serve but sauted the vegies in a little olive oil instead of the broth otherwise made as per recipe though had issues with the omelette and is one of the few times that I have stuffed one up but was still delicious and very filling and a thoroughly enjoyable breakfast, thank you dienia b made for Alphabet Tag Game at FF&F.

review by:
(19 Feb 2019)