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Italian Shredded Omelette

creative.chef's picture
  Onion 1 Small
  Garlic 1 Clove (5 gm)
  Celery stalk 1
  Carrot 1
  Bacon slices 2 Ounce
  Oil 1 Tablespoon
  Canned tomatoes 16 Ounce
  Eggs 9
  Chopped fresh mint 1 Teaspoon
  Chopped parsley 3 Tablespoon
  Butter 1⁄4 Cup (4 tbs)
  Salt To Taste
  Pepper To Taste

Peel and finely chop the onion.
Peel and crush the garlic.
Trim and chop the celery.
Scrape and thinly slice the carrot.
Finely chop the bacon.
Heat the oil in a saucepan, add the bacon and vegetables and fry gently for 5 minutes.
Add the tomatoes and juice, garlic and seasoning, bring to a boil and simmer for 20 minutes, stirring to break up the tomatoes.
Meanwhile, lightly beat the eggs in a bowl with the mint, parsley and seasoning.
Melt one-third of the butter in a skillet.
Add one-third of the egg mixture and cook over a moderate heat, drawing the liquid into the center as the mixture begins to set.
When set, slide the omelette onto a board.
Make two more omelettes in the same way.
Roll the omelettes loosely and cut into strips about 1/2 inch wide.
Add to the tomato sauce and heat through for 3 minutes.
Season to taste and pour into a warmed serving dish.

Recipe Summary

Difficulty Level: 
Everyday, Healthy

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1513 Calories from Fat 1014

% Daily Value*

Total Fat 114 g176%

Saturated Fat 47.6 g238.2%

Trans Fat 0 g

Cholesterol 2039.3 mg679.8%

Sodium 2017.9 mg84.1%

Total Carbohydrates 61 g20.2%

Dietary Fiber 15.1 g60.3%

Sugars 12.8 g

Protein 73 g145.2%

Vitamin A 422.9% Vitamin C 197.8%

Calcium 55.4% Iron 98.9%

*Based on a 2000 Calorie diet

Italian Shredded Omelette Recipe