Recipe by carrie sheridan
this is clever - putting the spanish sauce inside of the cooked eggs...
Top Review by becky watkins
Carrie, This sounds really great! I especially like the fact you can make the sauce ahead of time in the refrigerator. That way, in the morning it will take just a jiffy to make the omelet. Thank you for posting this! Love, Becky
- 1 teaspoon butter
- 3 eggs, at room temperature
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
- 1 tablespoon chopped fresh parsley
- 1 fresh parsley sprig
- 2 tablespoons olive oil
- 1⁄2 cup thinly sliced onion
- 2 garlic cloves
- 1 cup julienned green pepper
- 2 medium tomatoes, diced or 1 cup canned diced tomato
- 1 bay leaf
- 1 lemon, juice of
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon sugar
- 6 drops Tabasco sauce
Directions See How It's Made
- Heat olive oil in 1-quart saucepan.
- Add onions and garlic and saute for 2 minutes, or until golden brown.
- Add julienned green pepper, cover and simmer for 2 minutes.
- Add diced tomatoes.
- Stir in bay leaf, lemon juice, salt and sugar and tabasco sauce.
- Bring to a boil, stirring constantly.
- Simmer on low-to-medium for 10 minutes, stirring often.
- Remove from heat.
- Remove bay leaf.
- Use at once OR store in the refrigerator in a covered jar.
- Heat 1 tsp butter in an 8-inch frying pan.
- Break eggs into a small bowl, season with salt and pepper.
- Beat eggs well.
- Pour into the hot skillet and cook over low heat for 1 minute.
- Using a plastic or wooden spoon to stir eggs, gently move the pan in a circular motion for 1-2 minutes or until the eggs begin to pff up around the edges.
- Spoon the warm spanish sauce into the center of the eggs and sprinkle with the chopped parsley.
- Continue cooking for 1 minute, or until the bottom of the omelet is firmly set.
- Tip the pan and use a fork to fold the omelet in half.
- Lift the whole thing out with a spatula onto a serving dish.
- Garnish with parsley sprig and serve at once.
- Serve with toasted whole grain bread, warm rolls or corn bread.
- If you make a LOT of the spanish sauce and keep it in the refrigerator, then you can make spanish omelets in a Flash of the Pan.