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Aunt Catherine's Pepper, Onion, And Potato Omelette Recipe
|Olive oil||3 Tablespoon|
|Onion||1 Medium, chopped|
|Green peppers||2 , seeded and diced|
|Cooked potatoes||2 , diced|
|Cooked italian sausage/4 slices low-fat ham, diced||1 , sliced|
|Beaten egg/1 1/2 cups prepared egg substitute||1 1⁄2 Cup (24 tbs), prepared (Use 6 Large Or 8 Medium Eggs)|
|Freshly ground black pepper||To Taste|
|Diced cheese||1 Cup (16 tbs) (Use Cheese Such As Monterey Jack Or Fontina)|
|Fresh tomato||1 , diced (Needn'T Be Peeled)|
Serving size: Complete recipe
Calories 2543 Calories from Fat 1666
% Daily Value*
Total Fat 186 g285.8%
Saturated Fat 26.5 g132.4%
Trans Fat 0 g
Cholesterol 1842.1 mg
Sodium 2972.9 mg123.9%
Total Carbohydrates 98 g32.5%
Dietary Fiber 20.2 g81%
Sugars 23 g
Protein 133 g266.1%
Vitamin A 84.5% Vitamin C 479.8%
Calcium 42.1% Iron 156.8%
*Based on a 2000 Calorie diet
Stir in the sausage or ham when the potato is almost ready.
Beat the eggs with a fork, adding 2 tablespoons of water and salt and pepper to your taste.
Stir in the diced cheese.
Pour the eggs all at once over the vegetables and sausage in the hot pan.
After the eggs begin to set, stir the omelet (since this is an Italian omelet not a French one), adding the tomato.
Stir once more to let the uncooked egg run underneath; when all the egg is set, but not dry, the omelet is ready.