Spanish Omelet

Source: Food Combining for Health
Date tried: February 28, 2018
Yield: 2 servings
Time needed: 30 minutes

A bit of a fuss to make, so save it for a Sunday brunch.

Spanish Omelet

Spanish Omelet
4 tsp. plus 1 Tbsp. cold pressed olive oil or sunflower seed oil
1 3/4 cups prepared mixed vegetables such as sliced zucchini, a little chopped red and/or green pepper, chopped carrots, 1 or 2 sliced mushrooms, etc.
1 Tbsp. finely chopped parsley
sea salt
freshly ground black pepper
3 whole eggs and 1 yolk
1/4 cup grated cheddar cheese

Heat 4 tsp. oil in a heavy bottomed pan.
Add vegetables and stir for a few minutes over medium heat until they start to give up their juices.
Reduce heat to very low and cook gently until tender but not mushy.
Stir in parsley and add salt and pepper.

Lightly beat eggs and egg yolk and add seasoning.
Preheat a 9” omelet pan and heat the 1 Tbsp. oil to medium hot (not smoking)
Transfer vegetable mixture to omelet pan and spread evenly.
Pour eggs onto vegetable mixture and stir gently for half a minute or so until omelet begins to set.

Top with grated cheese and put under broiler to brown. Do not allow omelet to become too firm in centre.

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