Spanish Vegetable Omelette
|Mixed cooked vegetables/Canned||1⁄2 Cup (8 tbs)|
|Parsley||1 Tablespoon, chopped|
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.