Tortilla De Tomate Eggs With Tomato Topping |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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From Weight Watchers International 1977 from Spain. I am sure you could make this vegetarian with vegetable stock. Ingredients:
1/2 cup onion, chopped |
1 bell pepper, chopped |
2 tomatoes, chopped |
1/2 cup beef stock |
1 teaspoon chili powder |
8 eggs |
1 teaspoon pepper |
1/2 cup skim milk |
Directions:
1. Topping: Cook onion, bell pepper, and tomatoes in beef stock with chili powder for 10 minutes, stirring occasionally.
2. Meanwhile beat eggs with pepper and skim milk. Pour into preheated non stick pan. Cook over low heat.
3. As bottom of eggs set, loosen and lift edges with spatula, tilting pan to let uncooked eggs run underneath.
4. Continue cooking and lifting until top is dry.
5. Loosen omelet with spatula.
6. Fold or roll and and tilt onto serving plate.
7. Serve immedialty with the tomato topping.
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