Bill's Spanish Omelet

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Bill's way is to use salsa, Spanish olives, and veggies. The technique is from Executive White House Chef Henry Haller. He lifts, swirls, and folds for a beautiful looking omelet!

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Prep Time8

Cook Time8

Course: Breakfast, Brunch

Cuisine: Spanish

Servings: 2

Calories: 284

Ingredients

1 tablespoon butter
3 eggs room temperature
¼ teaspoon salt
¼ teaspoon ground black pepper
½ cup Salsa
½ cup mixed vegetables onions, celery, red peppers, thinly sliced
⅛ cup Spanish olives whole or sliced
⅓ cup Swiss cheese grated
1 tablespoon Romano cheese or Parmesan , grated
1 tablespoon parsley fresh
1 parsley sprig for garnish

Instructions

In a small bowl, beat the eggs, and season them with the salt and pepper. Set aside.
In the microwave, soften the onions, celery, and read peppers just a little, about 1 minute.
Warm the salsa in the microwave for 1 minute.
In a 6-inch skillet, heat the butter over medium high heat.
Pour in the eggs and let them set for a few minutes until the eggs begin to puff up around the edges. Use a spatula to keep the edges nice and round. Lift the pan a few inches from the heat source and swirl the pan a few times.
Return the pan to the heat source and spoon the warm salsa, the vegetables, Spanish olives and chopped parsley into the center of the eggs. Sprinkle the cheeses on top of the salsa mixture and continue cooking for 1 minute, or until the bottom of the omelet is firmly set.
Use the spatula to fold the omelet in half. Slide it onto a serving dish. Garnish with a parsley sprig.

EXTRA TIP:

VARIATIONS: Use whatever vegetables or cheese you like!

Nutrition