Free Recipes For Me

When I have the time (or even just the appropriate left overs), a spanish omelet with its filling potato filling (how’s that for an expression?), and the use of fresh ingredients like tomatoes, parsley, garlic and onion, as always been one of my favorite ways to start the day. Give it a try for a light Sunday brunch, or as a filling Saturday morning breakfast before you spend the rest of the day hiking or working in the yard, or cleaning out the garage. In other words, it’s a solid breakfast that will stick with you for a good part of the day - in a good way.

The recipe below calls for egg substitute - it’s a great healthy way to whip up an omelet, but you could of course also make this omelet with fresh eggs. For a healthier version in that case, use mostly the egg whites and just a few yokes.

Spanish Omelet

Ingredients

Two baked potatoes (diced)
2 cups of fat-free egg substitute
1 large tomato (seeded and diced)
2 tablespoons of minced fresh parsley
2 cloves of garlic (minced)
1 teaspoon of olive oil
One large onion (minced)
2 teaspoons of margarine

Instructions

1) In a large non-stick frying pan – cook the potatoes, onions, tomatoes, parsley, and garlic with the oil – set over medium heat. This is continued until most of the liquid has evaporated from the tomatoes.

2) Transfer the ingredients to a large bowl. Stir in the eggs.

3) Wipe out the frying pan, placing it over medium-high heat and letting it stand for about two minutes.

4) Add 1 teaspoon of margarine and spread out by swirling the pan.

5) Add half of the egg mixture, lifting and rotating the pan so that the eggs are evenly distributed.

6) As the eggs set around the edges, lift them to allow uncooked portions to flow underneath.

7) Lower the heat and cover the pan. Cook the omelet until the top is set.

Invert the omelet onto a serving plate, cutting into wedges.

9) To make a second omelet, repeat the steps using the remaining teaspoon of margarine and egg mixture.

Tip : This also makes a fabulous lunch with a little side salad. I’ve even been known to serve this for dinner.