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Italian Shredded Omelette

creative.chef's picture
Ingredients
  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
Directions

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: 
Medium
Cuisine: 
Italian
Course: 
Breakfast
Method: 
Fried
Ingredient: 
Egg
Interest: 
Everyday, Healthy

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