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Title: Spanish Country Omelet
Categories: Egg Ethnic Lowcal
Yield: 2 Servings

1ozHam, boiled; julienne-cut
1/4cOnion; thinly sliced
2tsOil; divided
4 1/2ozPotatoes; peeled, cooked & thinly sliced
1/8tsSalt
1/8tsPaprika
1dsPepper
1/2cAsparagus spears; diced & blanched
1/4cPeas, frozen; thawed
1/4cPimiento, julienne-cut canned, drained
3 Egg; beaten

Spray a 10-inch nonstick skillet that has a metal or removable handle with nonstick cooking spray and heat; add ham and onion and cook over medium heat, stirring occasionally, until onion is softened, 3 to 4 minutes. Remove from skillet and set aside. In same skilet heat 1/2 teaspoon oil; add potatoes, sprinkle with seasonings, and saute over medium heat, turning occasionally, until lightly browned on both sides. Remove potatoes from skillet. Add remaining 1 1/2 teaspoons oil to skillet; return potatoes and arrange in bottom of pan. Top with ham mixture, asparagus, peas, and pimientos; pour in beaten eggs and cook over medium heat until bottom of omelet is golden, 3 to 4 minutes. Transfer pan to broiler and broil 5 inches from heat source until eggs are set and omelet begins to brown. Using spatula, loosen edges of omelet and carefully slide onto warmed plate.

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