Antoine's Omelette Espagnole Recipe

Antoine's Omelette Espagnole picture


MethodMain Ingredient


 Canned tomatoes20 Ounce (1 No. 2 Can)
 Butter3 Tablespoon
 Salt1 Teaspoon
 Pepper To Taste (Few Grains Required)
 Cayenne To Taste (Few Grains Required)
 Thyme sprig1
 Parsley1 Tablespoon, minced
 Bay leaf1
 Garlic2 Clove (10 gm), minced
 Flour1 Tablespoon
 Shallots/1/2 cup minced onion6 , chopped
 Chopped green pepper5 Tablespoon
 White wine1⁄2 Cup (8 tbs)
 Canned button mushrooms1⁄2 Cup (8 tbs)
 Cooked peas1⁄2 Cup (8 tbs)
 Olive oil1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1306 Calories from Fat 656

% Daily Value*

Total Fat 74 g114.2%

Saturated Fat 31.8 g159.2%

Trans Fat 0 g

Cholesterol 942.7 mg

Sodium 3022.5 mg125.9%

Total Carbohydrates 106 g35.5%

Dietary Fiber 18.9 g75.5%

Sugars 10.5 g

Protein 48 g96.1%

Vitamin A 212.1% Vitamin C 273.9%

Calcium 46.7% Iron 98%

*Based on a 2000 Calorie diet


Combine tomatoes with 1 tablespoon butter; simmer 10 minutes, stirring constantly.
Add salt, pepper, and cayenne; cook 10 minutes.
Add parsley, thyme, garlic, and bay leaf.
Cook until sauce is thick about 15 minutes.
Melt 1 tablespoon butter, blend in the flour, and cook until a brown roux is formed.
Add green pepper and shallots; brown slightly.Add wine and stir constantly until slightly thickened.
Add mushrooms and peas.
Beat eggs until well blended and to them add the tomato mixture.
Heat remaining butter and olive oil in a skillet; pour in egg mixture.
Shake the skillet until mixture begins to set, lifting edges of omelet to allow uncooked mixture to flow under.
When cooked fold over.
Garnish with parsley.
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