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Spanish Vegetable Omelette

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  Eggs 3
  Fat 1⁄2 Ounce
  Salt 1⁄2 Teaspoon
  Mixed cooked vegetables/Canned 1⁄2 Cup (8 tbs)
  Parsley 1 Tablespoon, chopped
  Pepper To Taste

Beat the eggs.
Add seasoning and parsley.
Heat the fat and toss the vegetables in it.
Any vegetables are suitable, and may include some sliced raw tomato or chopped pimentos.
Pour the eggs over the vegetables and cook, without stirring, until the egg is brown underneath.
Place in the oven or under the grill to set the top lightly.
Fold over and serve at once.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 414 Calories from Fat 263

% Daily Value*

Total Fat 29 g44.9%

Saturated Fat 8.9 g44.5%

Trans Fat 0 g

Cholesterol 646.5 mg215.5%

Sodium 1289.6 mg53.7%

Total Carbohydrates 15 g5.1%

Dietary Fiber 3.8 g15.3%

Sugars 5.7 g

Protein 23 g45.2%

Vitamin A 56.4% Vitamin C 42.1%

Calcium 12.3% Iron 25%

*Based on a 2000 Calorie diet

Spanish Vegetable Omelette Recipe