Ingredients for Spanish Omelette
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How to Make Spanish Omelette
- Whisk together 6 large eggs, 1/4 teaspoon salt, a pinch of black pepper, and 1 tablespoon of milk until light and fluffy. Set aside.
- Heat 1 tablespoon of butter or olive oil in an 8-inch non-stick skillet over low heat. The pan should be hot enough that a drop of egg sizzles gently.
- Pour the egg mixture into the skillet. Let it cook undisturbed for about 2 minutes, until the edges begin to set.
- Gently lift the edges of the omelette with a spatula, tilting the pan to allow the uncooked egg to flow underneath. Repeat until most of the egg is set but the top is still slightly wet.
- Sprinkle 1/2 cup chopped green bell peppers, 1/2 cup chopped tomatoes, 1/2 cup sliced mushrooms, and 1/2 cup diced cooked ham evenly over one half of the omelette.
- Sprinkle with a pinch of salt.
- Sprinkle 1/4 cup grated cheese (cheddar, Gruyere, or Manchego recommended) over the filling.
- Using a spatula, carefully fold the omelette in half. Cover the pan and cook for another 2-3 minutes on low heat, or until the vegetables are tender and the cheese is melted and bubbly.
- Let the omelette rest for a minute before slicing and serving. Enjoy your delicious Spanish Omelette!
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
9g
Fat
46g
Carbs
1g
