Ingredients for President Nixon's Spanish Omelet
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How to Make President Nixon's Spanish Omelet
- Heat 2 tablespoons olive oil in a 1-quart saucepan over medium heat.
- Add 1/2 cup chopped onions and 2 cloves minced garlic. Sauté for 2 minutes, or until golden brown.
- Add 1/2 cup julienned green bell pepper, cover, and simmer for 2 minutes.
- Stir in 1 (14.5 ounce) can diced tomatoes, undrained.
- Add 1 bay leaf, 1 tablespoon lemon juice, 1/2 teaspoon salt, 1/4 teaspoon sugar, and a dash of Tabasco sauce (to taste).
- Bring to a boil, stirring constantly.
- Reduce heat to low-medium and simmer for 10 minutes, stirring frequently.
- Remove from heat and discard the bay leaf.
- Set aside; use immediately or store in a covered jar in the refrigerator.
- Heat 1 teaspoon butter in an 8-inch nonstick frying pan over medium-low heat.
- Crack 4 large eggs into a small bowl. Season with salt and pepper to taste.
- Whisk eggs well until light and frothy.
- Pour egg mixture into the hot skillet. Cook for 1 minute, undisturbed.
- Gently push cooked edges towards the center with a spatula, tilting the pan to allow uncooked egg to flow underneath. Repeat until mostly set but still slightly wet on top.
- Spoon 1/2 cup of the warm Spanish sauce into the center of the eggs.
- Sprinkle with 2 tablespoons chopped fresh parsley.
- Continue cooking for 1 minute, or until the bottom is firmly set and the top is cooked through.
- Carefully slide the omelet onto a serving plate using a spatula.
- Garnish with a parsley sprig.
- Serve immediately with toasted whole-grain bread, warm rolls, or cornbread.
Nutrition Information (Approximate per serving)
Sodium
84 g
Sugar
67g
Fat
55g
Carbs
11g
