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Antoine's Omelette Espagnole

  Canned tomatoes 20 Ounce (1 No. 2 Can)
  Butter 3 Tablespoon
  Salt 1 Teaspoon
  Pepper To Taste (Few Grains Required)
  Cayenne To Taste (Few Grains Required)
  Thyme sprig 1
  Parsley 1 Tablespoon, minced
  Bay leaf 1
  Garlic 2 Clove (10 gm), minced
  Flour 1 Tablespoon
  Shallots/1/2 cup minced onion 6 , chopped
  Chopped green pepper 5 Tablespoon
  White wine 1⁄2 Cup (8 tbs)
  Canned button mushrooms 1⁄2 Cup (8 tbs)
  Cooked peas 1⁄2 Cup (8 tbs)
  Eggs 4
  Olive oil 1 Tablespoon

Combine tomatoes with 1 tablespoon butter; simmer 10 minutes, stirring constantly.
Add salt, pepper, and cayenne; cook 10 minutes.
Add parsley, thyme, garlic, and bay leaf.
Cook until sauce is thick about 15 minutes.
Melt 1 tablespoon butter, blend in the flour, and cook until a brown roux is formed.
Add green pepper and shallots; brown slightly.Add wine and stir constantly until slightly thickened.
Add mushrooms and peas.
Beat eggs until well blended and to them add the tomato mixture.
Heat remaining butter and olive oil in a skillet; pour in egg mixture.
Shake the skillet until mixture begins to set, lifting edges of omelet to allow uncooked mixture to flow under.
When cooked fold over.
Garnish with parsley.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1306 Calories from Fat 656

% Daily Value*

Total Fat 74 g114.2%

Saturated Fat 31.8 g159.2%

Trans Fat 0 g

Cholesterol 942.7 mg314.2%

Sodium 3022.5 mg125.9%

Total Carbohydrates 106 g35.5%

Dietary Fiber 18.9 g75.5%

Sugars 10.5 g

Protein 48 g96.1%

Vitamin A 212.1% Vitamin C 273.9%

Calcium 46.7% Iron 98%

*Based on a 2000 Calorie diet

Antoine's Omelette Espagnole Recipe