|Olive oil||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), peeled|
|Onion||1 Large, sliced|
|Green pepper||1 , seeded, sliced into rings|
|Red pepper||1 , seeded, sliced into rings|
|Tomato||1 , peeled, seeded, sliced thin|
|Potato||1 Large, peeled sliced paper thin|
Heat 2 tablespoons oil in large shallow skillet.
Add garlic; cook 5 minutes.
Remove garlic; discard.
Add onion and peppers; saute until tender.
Add tomato; saute 3 to 4 minutes or until tomato begins to wilt but does not turn mushy.
Remove vegetables from skillet.
Add remaining 2 tablespoons oil to skillet; heat.
Add potato; fry until tender.
While potato is cooking, beat eggs, salt, and pepper until frothy.
Add to potato.
Cook until set.
Do not flip.
Place omelet on serving plate; cover with cooked vegetables.
Serving size: Complete recipe
Calories 1504 Calories from Fat 848
% Daily Value*
Total Fat 95 g146.6%
Saturated Fat 20.2 g101.1%
Trans Fat 0 g
Cholesterol 1691.8 mg563.9%
Sodium 2556.9 mg106.5%
Total Carbohydrates 109 g36.3%
Dietary Fiber 18.7 g74.8%
Sugars 30.9 g
Protein 64 g127.6%
Vitamin A 150% Vitamin C 635.3%
Calcium 36.7% Iron 67.2%
*Based on a 2000 Calorie diet