Spanish Omlette With Onion And Red Bell Pepper

Spanish Omlette With Onion And Red Bell Pepper

 


Ingredients
1 tsp. butter
6 Tbsp. chopped red bell pepper
3 Tbsp. chopped onion
2 eggs
2 Tbsp. water
1 Tbsp. chopped fresh parsley
2 Tbsp. shredded processed cheese
1 Tbsp. sliced pitted green olives


Method
 HEAT butter in 7 to 10-inch nonstick omelet pan or skillet over medium
heat. Add bell pepper, onion  sauté until tender, about 3 minutes.
Increase heat to medium-high. Beat eggs, water and parsley in small
bowl until blended. Pour into omelet pan. Mixture should set immediately at
edges. Gently pushcooked portions from edges toward the center with inverted
turner so that uncooked eggs can reach the hot pan surface. Continue
cooking, tilting pan and gently moving cooked portions as needed. When top surface of eggs
is thickened and no visible liquid egg remains, Sprinkle  with cheese and olives. Fold
omelet in half with turner. With a quick flip of the wrist, turn pan and invert
or slide omelet onto plate. Serve immediately.