Spanish Onion And Tomato Omelette
|Onion||1 Medium, chopped|
|Celery stick||3 , chopped|
|Pepper||1⁄2 , seeded and chopped (red or green variety)|
|Tomatoes||2 , chopped|
|Tomato paste||2 Tablespoon|
|Eggs||4 , beaten|
Melt half the butter in a frying pan and saute the onion until it is soft.
Add the celery and pepper.
Stir well until the onion begins to brown, then add the tomatoes.
Cook over a low heat and stir for about 8-10 minutes, adding little more butter if necessary.
Stir in the tomato paste.
Put the rest of the butter in a frying pan over a medium heat and add the eggs.
Leave the eggs untouched until they begin to cook through, then use a spatula to lift the omelette and turn it over.
Place the vegetables on the cooked side, and when the other side is cooked, fold in half and serve immediately.
Serving size: Complete recipe
Calories 674 Calories from Fat 402
% Daily Value*
Total Fat 45 g69.7%
Saturated Fat 21.8 g109.2%
Trans Fat 0 g
Cholesterol 910.4 mg303.5%
Sodium 451.2 mg18.8%
Total Carbohydrates 40 g13.5%
Dietary Fiber 9.7 g38.7%
Sugars 22.7 g
Protein 32 g64.1%
Vitamin A 95.5% Vitamin C 94.6%
Calcium 24.4% Iron 32.8%
*Based on a 2000 Calorie diet