Spanish Omelette

Directions

1. 1. In a large saute/fry pan, heat the extra virgin olive oil over medium heat, add in the onions and cook till translucent/soft, add in the garlic and peppers and continue cooking till all vegetables are tender. Add in the tomatoes, fresh thyme and season to taste with salt and pepper and cook for 5 min.
2. 2. For each omelette, place 3 Large eggs in a small bowl with 1 Tbsp. of water and whisk till totally blended.
3. 3. Heat 1 Tbsp. of butter in an non-stick omelette pan till the butter begins to bubble.
4. 4. Pour in the Large eggs (3 at a time) and stir them briskly with a fork.
5. Quickly pull the edges of the egg mass toward the center as it thickens with a fork and season with salt and pepper.
6. 5. Fill the center of the omelette with 1/4 of the vegetable mix. Tilt the pan away from you and gently roll 1/3 of the omelette over the filling with a fork. Turn the omelette over onto a serving plate.
7. 6. Sprinkle with minced parsley. The entire procedure should take no more than 1 minute and it should have no color. 1997 Lifetime Entertainment Services.