Italian Shredded Omelette
|Garlic||1 Clove (5 gm)|
|Bacon slices||2 Ounce|
|Canned tomatoes||16 Ounce|
|Chopped fresh mint||1 Teaspoon|
|Chopped parsley||3 Tablespoon|
|Butter||1⁄4 Cup (4 tbs)|
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.