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Antoine's Omelette Espagnole Recipe
|Canned tomatoes||20 Ounce (1 No. 2 Can)|
|Pepper||To Taste (Few Grains Required)|
|Cayenne||To Taste (Few Grains Required)|
|Parsley||1 Tablespoon, minced|
|Garlic||2 Clove (10 gm), minced|
|Shallots/1/2 cup minced onion||6 , chopped|
|Chopped green pepper||5 Tablespoon|
|White wine||1⁄2 Cup (8 tbs)|
|Canned button mushrooms||1⁄2 Cup (8 tbs)|
|Cooked peas||1⁄2 Cup (8 tbs)|
|Olive oil||1 Tablespoon|
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
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.