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Italian Shredded Omelette Recipe
|Garlic||1 Clove (5 gm)|
|Bacon slices||2 Ounce|
|Canned tomatoes||16 Ounce|
|Chopped fresh mint||1 Teaspoon|
|Chopped parsley||3 Tablespoon|
|Butter||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 1513 Calories from Fat 1014
% Daily Value*
Total Fat 114 g176%
Saturated Fat 47.6 g238.2%
Trans Fat 0 g
Cholesterol 2039.3 mg
Sodium 2017.9 mg84.1%
Total Carbohydrates 61 g20.2%
Dietary Fiber 15.1 g60.3%
Sugars 12.8 g
Protein 73 g145.2%
Vitamin A 422.9% Vitamin C 197.8%
Calcium 55.4% Iron 98.9%
*Based on a 2000 Calorie diet
Peel and crush the garlic.
Trim and chop the celery.
Scrape and thinly slice the carrot.
Finely chop the bacon.
Heat the oil in a saucepan, add the bacon and vegetables and fry gently for 5 minutes.
Add the tomatoes and juice, garlic and seasoning, bring to a boil and simmer for 20 minutes, stirring to break up the tomatoes.
Meanwhile, lightly beat the eggs in a bowl with the mint, parsley and seasoning.
Melt one-third of the butter in a skillet.
Add one-third of the egg mixture and cook over a moderate heat, drawing the liquid into the center as the mixture begins to set.
When set, slide the omelette onto a board.
Make two more omelettes in the same way.
Roll the omelettes loosely and cut into strips about 1/2 inch wide.
Add to the tomato sauce and heat through for 3 minutes.
Season to taste and pour into a warmed serving dish.