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Spanish Omelette

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Anonymous (not verified)
  Eggs 8
  Water 1⁄2 Cup (8 tbs)
  Salt 1⁄4 Teaspoon
  Canned chopped green chilies 4 Ounce, drained
  Finely chopped onion 1⁄4 Cup (4 tbs), finely chopped
  Butter/Margarine 1⁄4 Cup (4 tbs), divided
  Shredded monterey jack cheese/Cheddar cheese 4 Ounce
  Taco sauce/Picante sauce 8 Ounce

Combine eggs, water, and salt; beat well.
Stir in chilies and onion.
For each omelet, melt 1 tablespoon butter in an 8-inch omelet pan or heavy skillet until just hot enough to sizzle a drop of water; pour in one-fourth of egg mixture.
As mixture starts to cook, gently lift edges of omelet and tilt pan to allow uncooked portion to flow underneath.
When egg mixture is set and no longer flows freely, sprinkle 1/4 cup cheese over half of omelet.
Fold omelet in half, and place on a warm platter.
Repeat procedure with remaining ingredients.
Serve with taco sauce.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 374 Calories from Fat 260

% Daily Value*

Total Fat 29 g45.3%

Saturated Fat 15.3 g76.7%

Trans Fat 0 g

Cholesterol 478.2 mg159.4%

Sodium 1026.4 mg42.8%

Total Carbohydrates 8 g2.7%

Dietary Fiber 2.3 g9%

Sugars 1.2 g

Protein 19 g38%

Vitamin A 31.5% Vitamin C 25.4%

Calcium 26.9% Iron 16.5%

*Based on a 2000 Calorie diet


Spanish Omelette Recipe