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Jack Barnard's Spanish Omelet Recipe

Name: 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

by Global Cookbook

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Servings: 2

Ingredients

Cost per serving $1.75 view details

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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Amount Per Serving	%DV
Serving Size 613g
Recipe makes 2 servings
Calories 474
Calories from Fat 196	41%
Total Fat 21.93g	27%
Saturated Fat 6.5g	26%
Trans Fat 1.04g
Cholesterol 631mg	210%
Sodium 675mg	28%
Potassium 941mg	27%
Total Carbs 45.56g	12%
Dietary Fiber 3.9g	13%
Sugars 16.26g	11%
Protein 25.46g	41%

Jack Barnard's Spanish Omelet Recipe

Ingredients