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Jack Barnard's Spanish Omelet
Ingredients
- 1 c. Onion, minced finely
- 1/2 x Salt
- 1 dsh Red pepper
- 6 x Large eggs
- 1 c. Lowfat milk
- 1 dsh Pepper
- 2 c. Canned tomatoes
- 1 Tbsp. Margarine
- 1/2 x Pepper
- 6 Tbsp. Cornstarch
- 1 x Baking pwdr
- 1/2 x Salt
Directions
- SAUCE:Put onions in a pan with a little water and cook till partly done.
- Add in tomatoes, salt, pepper, red peppers and margarine. Simmer very slowly for 3 hrs till thick.
- Large eggs:Beat Large eggs, cornstarch, lowfat milk, salt, pepper and baking pwdr. Put a little margarine in skillet and heat. Cook egg mix till set, then flip over and cook other side. Put on plate and fold over. Fill with tomato sauce.
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