Stuffed Omelets Recipe
Ingredients
| Green pepper | 1 | |
| Butter | 1⁄4 Cup (4 tbs) | |
| Mushrooms | 1 Cup (16 tbs), chopped | |
| Ground beef | 8 Ounce | |
| Pepper white | 1⁄2 Teaspoon | |
| Eggs | 8 | |
| Parsley | 1 Tablespoon, chopped | |
| Salt | 1⁄2 Teaspoon | |
| Water | 1⁄2 Cup (8 tbs) | |
| Tabasco sauce | 1⁄2 Teaspoon |
Nutrition Facts
Serving size
Calories 430 Calories from Fat 326
% Daily Value*
Total Fat 37 g56.2%
Saturated Fat 15.9 g79.3%
Trans Fat 0 g
Cholesterol 493.2 mg164.4%
Sodium 432.2 mg18%
Total Carbohydrates 4 g1.3%
Dietary Fiber 1.2 g4.7%
Sugars 2.1 g
Protein 23 g46.9%
Vitamin A 26.1% Vitamin C 59.7%
Calcium 6.8% Iron 16.2%
*Based on a 2000 Calorie diet
Directions
Melt half the butter in a frying pan.
Add the green pepper, mushrooms, ground beef and half the white pepper.
Fry for 6-8 minutes, until the meat is lightly browned and the pepper just tender.
Remove from the heat and keep warm.
Beat together the eggs, parsley, salt, water, Tabasco and remaining white pepper.
Melt half the remaining butter in an omelet pan.
Pour in half the egg mixture and cook, lifting the edges of the omelet to let the egg mixture run on to the pan.
When the omelet is cooked, slide on to a warmed serving plate.
Cook the second omelet in the same way, using the rest of the butter.
Spoon the meat mixture on to the first omelet and top with the second omelet.
Serve hot.
Chef
