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| Jack Barnard's Spanish Omelet Recipe |
Category: Breakfast
Rating:
N/A
Servings: 2
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Ingredients
1 cup onion, chopped finely
1/2 salt
1 dash red pepper
6 eggs
1 cup milk
1 dash pepper
2 cup canned tomatoes
1 tablespoon margarine
1/2 pepper
6 tablespoon cornstarch
1 baking powder
1/2 salt
Cooking Directions:
SAUCE:Put onions in a pan with a little water and cook until partly done. Add tomatoes, salt, pepper, red peppers and margarine. Simmer very slowly for 3 hours until thick.
EGGS:Beat eggs, cornstarch, milk, salt, pepper and baking powder. Put a little margarine in skillet and heat. Cook egg mixture until set, then flip over and cook other side. Put on plate and fold over. Fill with tomato sauce.
Source: SHARON BARNARD DIBBLE
breakfast,eggs
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