President Nixon Spanish Omelet
Created by dienia b on September 30, 2018
- Servings: 1
- Prep Time: 9m
- Cook Time: 45m
- Recipe #30482
Ingredients
- 1 tablespoon butter
- 3 large eggs
- Salt, dash
- Pepper, dash
- 1 tablespoons minced parsley
- FOR SAUCE
- 2 tablespoons olive oil
- 1/2 cup yellow onions (julienned)
- 2 cloves garlic,minced
- 1 cup green bell pepper (julienned)
- 2 tomatoes (medium, chopped)
- 1 bay leaf
- 1 teaspoon lemon juice
- 10 drops hot sauce (tabasco)
- Salt, dash
- Pepper, dash
- Sugar, dash
How to Make
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Step 1: Sauce:
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Step 2: Heat oil
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Step 3: Add onions and bell peppers
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Step 4: Add garlic
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Step 5: Add tomatoes
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Step 6: Add bay leaf lemon juice, spices and sugar
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Step 7: Bring to a boil stirring constantly
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Step 8: Turn to simmer cook 10 minutes stirring occasionally
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Step 9: Take out bay leaf
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Step 10: Eggs:
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Step 11: In a skillet
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Step 12: Heat butter
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Step 13: Add beaten eggs, season
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Step 14: Cook until almost set add 3 tablespoons sauce with veggies to center of omelet, top with parsley.
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Step 15: Fold over in half.
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Step 16: Plate and top with a little more sauce.
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Step 17: Any left over sauce can be stored in refrigerator.
Nutritional Facts
- Serving Size: 1 (779.1 g)
- Calories 712.1
- Total Fat - 55.6 g
- Saturated Fat - 16.5 g
- Cholesterol - 655.5 mg
- Sodium - 373.3 mg
- Total Carbohydrate - 30.4 g
- Dietary Fiber - 8 g
- Sugars - 15.8 g
- Protein - 26.9 g
- Calcium - 186.5 mg
- Iron - 5.3 mg
- Vitamin C - 176.5 mg
- Thiamin - 0.3 mg