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Puffy Omelette With Pimiento Sauce

I.am.Vegetarian's picture
Ingredients
  Vegetable oil 1 Teaspoon
  Canned pimientos 6 3⁄4 Ounce, drained
  Tomato puree 1 Teaspoon
  Pine kernels 1 Tablespoon
  Eggs 3 , separated
  Sea salt To Taste
  Freshly ground black pepper To Taste
Directions

MAKING
1) In a 9-inch shallow round dish, lightly spread oil.
2) With a disc of non-stick vegetable parchment, line the base. Keep aside.
3) In a blender, puree the pimientos, tomato puree and nuts together.
4) Into a small bowl, pour this mixture and on high power, cook for 2 minutes, or until piping hot. Cover and keep the dish warm.
5) With grease-free beaters, whisk the egg whites until very stiff.
6) In another large bowl, whisk the egg yolks along with 3 tablespoons of cold water.
7) Add salt and pepper to taste and whisk again.
8) To the yolks, stir in 1 tablespoon of the beaten white.
9) Gradually mix in the remaining egg white.
10) Into the oiled round dish, pour the egg mixture.
11) On Defrost/Low setting, cook for 5 to 8 minutes or until just set, giving the dish a quarter-turn every minute.
12) Remove from the microwave and let stand for 1 minute.
13) Into a flameproof dish, turn out the omelette and gently fold over.
14) Meanwhile, prepare a hot grill.
15) On high power, reheat the prepared sauce for 1 minute.
16) Now, brown the omelette under the grill.

SERVING
17) Pour the sauce over the omelette and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Breakfast
Method: 
Microwaving
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pimiento
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
15 Minutes
Ready In: 
35 Minutes
Servings: 
2

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