Spanish Omelet Recipe

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Type: Spanish Omelet Free Cooking Recipe – Breakfast


Ingredients / Directions
2 baked potatoes
2 cup(s)s fat-free egg substitute
1 large tomato
seeded and diced
2 Tbsp minced fresh parsley
2 cloves garlic
1 teaspoon olive oil
1 large onion
2 teaspoon margarine In a large non-stick frying pan over medium heat
cook the potatoes
and garlic in the oil until most of the liquid has evaporated from the tomatoes. Transfer to a large bowl and stir in eggs. Wipe out the frying pan then place it over medium-high heat and let stand for about 2 minutes. Add 1 teaspoon margarine and swirl the pan to distribute. Add half oof the egg mixture; lift and rotate pan so that the eggs are evenly distributed. As the eggs set around the edges
lift them to allow uncooked portions to flow underneath. Turn the heat ot low
cover the pan and cook until the top is set. Invert onto a serving plate. Cut into wedges. Repeat with remaining 1 teaspoon margarine and egg mixture.

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