Tortilla De Tomate, Eggs With Tomato Topping
Recipe: #22745
February 03, 2016
Categories: Breakfast, Tomato, Spanish, Brunch, Gluten-Free, Low Carbohydrate, Special Diet - Weight Watchers etc., Fresh Tomatoes, more
"From Weight Watchers International 1977 from Spain. I am sure you could make this vegetarian with vegetable stock."
Ingredients
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 by Step Method
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
No special items needed.