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Spanish Omelet

french, main course, fried, breakfast, spanish
provençal

OMELET
2 large eggs
1/2 teaspoon water
Salt
Black pepper
1 tablespoon butter
SPANISH FILLING
1/2 tablespoon butter
1 clove garlic; minced
1 tablespoon chopped onions
1/2 stalk celery; chopped
1/4 teaspoon oregano
1 tablespoon chopped green bell pepper
1 teaspoon chopped olives; (optional)
1 tablespoon chopped parsley; (optional)
1 small tomato, chopped, peeled; drained

Prepare filling first by sautéing the onions and garlic in the second measure of butter until clear and light golden, add parsley, celery, peppers, herbs and tomatoes. Add the olives last. Prepare omelet: Mix together all ingredients except the first measure of butter. Melt the butter in a skillet heated to medium and add the egg mixture. Using a small spatula run around the edges of the skillet, tipping the skillet so the uncooked egg from the center of the pan can run under the bottom of the cooked egg. Continue to do this until the egg in the center is still just a little moist, fill with Spanish mixture, roll the omelet with three folds as you turn it onto the plate. NOTES : An omelet filled with tomatoes, celery, peppers and herbs. This is also delicious with a dollop of sour cream on top as a garnish. 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 5296

Contributor: Dee Bell

Yield: 1 serving

Preparation Time: 0:10

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