Spanish Omelette
The Spanish Omelette is a blend of eggs and vegetables like tomatoes, bell peppers, onions, and zucchini. Eggs are mixed with peppers, parsley, and garlic, then poured into a lightly oiled pan with the vegetables. It's cooked until golden on the outside and creamy on the inside. Enjoyed as a tasty light meal at any time of day, influenced by the availability of fresh vegetables in spring and summer. It belongs to the Spanish cuisine.
- 6 eggs
- 3 tomatoes
- 1 bell pepper
- 1 onion
- 1 zucchini
- 1 clove of garlic
- 1 teaspoon of chopped parsley
- 1 of thyme
- Olive oil
- Pepper
Wash the bell pepper and zucchini, and slice them thinly.
Peel and chop the garlic clove.
Blanch the tomatoes to peel and seed them.
Put everything in a non-stick skillet and sauté for three or four minutes.
Whisk the eggs into an omelette with pepper and the chopped herbs.
Pour into a lightly oiled non-stick skillet, then add the vegetables.
Flip onto the serving plate.
Cook for a few minutes until the outside is golden and the inside is still creamy.
Serve the Spanish Omelette as a main dish with a side of vegetables or salad.
It can be presented alongside a piece of bread.
Use parsley leaves as a simple garnish to enhance the appearance.
Enjoy it for dinner or lunch for a tasty and satisfying experience.
To improve the presentation, serve it with American sauce and vegetable pikes.
- Fat 27%
- Carbohydrates 56%
- Calories 17per person
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.