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| Cheesy Spanish Omelette
1 tablespoon of Olive oil
2 tablespoons of butter
1 Onion, chopped
1 Garlic clove, crushed
1 Red bell pepper, seeded,
3/4 cup of finely shredded green
4 slices of bacon, chopped
1 teaspoon of Fenugreek
1/2 teaspoon of Ground coriander
4 Eggs, beaten
1 tablespoon of cold water
Salt to taste
Fresh ground pepper to taste
1/2 cup of Grated Cheddar cheese
Red bell pepper strips (opt)
Fresh Italian parsley |
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Heat oil and butter in a medium-size flameproof skillet. Add onion, garlic, bell pepper, cabbage and bacon and fry over low heat 5 minutes, stirring occasionally. Add fenugreek and coriander and stir well. Preheat broiler. Whisk eggs with cold water, salt and pepper and pour into skillet. Swirl skillet to ensure an even coating. Cook over low heat 3-4 minutes or until mixture is golden brown underneath. Sprinkle with cheese and place under preheated broiler and cook until mixture is set on top and cheese has melted. Cut in 4 wedges, garnish with bell pepper strips and parsley sprigs, if desired, and serve hot. Serving Size: 4
Posted to MM-Recipes Digest by Steve Zielinski <stevez@ripco.com> on Aug 26, 1998
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