Best Nifs Spanish Omelette Omelet For Recipes

NIF'S 1 WW PT. LIGHT, LOW FAT SPINACH AND FETA OMELETTE (OMELET)

Steps:

• Heat a 6" or 8" good quality nonstick pan that has been sprayed with nonstick spray over low-medium heat. Pour in egg whites.
• Sprinkle with fresh spinach and feta. Cover with pan lid. Let set for 5 minutes or so, while checking for doneness. This would be when you no longer see uncooked egg whites settling on top of the omelette.
• Fold omelette in half onto plate and top with salt and pepper to taste.

PRESIDENT NIXON'S SPANISH OMELET

Steps:

• Heat olive oil in 1-quart saucepan.
• Add onions and garlic and saute for 2 minutes, or until golden brown.
• Add julienned green pepper, cover and simmer for 2 minutes.
• Add diced tomatoes.
• Stir in bay leaf, lemon juice, salt and sugar and tabasco sauce.
• Bring to a boil, stirring constantly.
• Simmer on low-to-medium for 10 minutes, stirring often.
• Remove from heat.
• Remove bay leaf.
• Use at once OR store in the refrigerator in a covered jar.
• Heat 1 tsp butter in an 8-inch frying pan.
• Break eggs into a small bowl, season with salt and pepper.
• Beat eggs well.
• Pour into the hot skillet and cook over low heat for 1 minute.
• Using a plastic or wooden spoon to stir eggs, gently move the pan in a circular motion for 1-2 minutes or until the eggs begin to pff up around the edges.
• Spoon the warm spanish sauce into the center of the eggs and sprinkle with the chopped parsley.
• Continue cooking for 1 minute, or until the bottom of the omelet is firmly set.
• Tip the pan and use a fork to fold the omelet in half.
• Lift the whole thing out with a spatula onto a serving dish.
• Garnish with parsley sprig and serve at once.
• Serve with toasted whole grain bread, warm rolls or corn bread.
• If you make a LOT of the spanish sauce and keep it in the refrigerator, then you can make spanish omelets in a Flash of the Pan.

SPANISH POTATO OMELET

Steps:

• In a large frying pan or skillet, heat olive oil over medium-high heat. Sprinkle potatoes lightly with salt and pepper. Cook until golden brown and crisp.
• Once the potatoes are golden, stir in the onions. Cook, stirring occasionally, until onions soften and begin to brown.
• Meanwhile, beat eggs together with salt and pepper. Pour eggs into pan and stir gently to combine. Reduce heat to low and cook until eggs begin to brown on the bottom.
• Loosen bottom of omelet with a spatula, invert a large plate over the pan, and carefully turn the omelet out onto it. Slide the omelet back into the pan with the uncooked side down. Cook until eggs are set. Garnish omelet with tomato and green onion and serve warm.